Dukkah-crumbed fish with rocket and parmesan salad and oven-baked chips
(at time of publication)
- 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
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.
Make it gluten free: Check dukkah is gluten free.
Bake the wedges on a separate tray to the fish, as the fish releases moisture during cooking.
Nutrition Info (per serve)
Total fat 11g
–Saturated fat 3g
Dietary fibre 7g
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