Dukkah-crumbed fish with rocket and parmesan salad and oven-baked chips

Author: Megan Cameron-Lee

Photographer: Mark O'Meara

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

4 tablespoons dukkah
600g firm white fish fillets
750g kumarasweet-potatoX, scrubbed, cut into thin wedges
8 cups rocketarugulaX
1 large carrot, peeled into thin ribbons
4 tablespoons parmesan cheese, shaved
1-2 tablespoons balsamic vinegar

Instructions

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1 Pre-heat oven to 200°C. Line 2 baking trays with baking paper and set aside.

2 Place kumara wedges on a baking tray and bake for 35-40 minutes, or until wedges are golden.

3 Meanwhile, place dukkah in a shallow dish and drop in fish fillets, one at a time, turning to coat. Remove and place fish on the second baking tray. Place in the oven when the wedges have been baking for about 25 minutes. Bake the fish for 10-15 minutes, or until just cooked.

4 Place rocket, carrot and parmesan in a large bowl, drizzle with balsamic and toss to combine.

5 Divide fish, chips and salad among four plates to serve.

Variations

Make it gluten free: Check dukkah is gluten free.

HFG tip

Bake the wedges on a separate tray to the fish, as the fish releases moisture during cooking.

Nutrition Info (per serve)

Calories 370 cal

Kilojoules 1550 kJ

Protein 32 g

Total fat 11 g

Saturated fat 3 g

Carbohydrates 35 g

Sugar 21 g

Dietary fibre 7 g

Sodium 290 mg

Calcium 280 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.