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Fish fillets coated in a “skinny batter”, keeping the moisture in! Served with a crunchy cucumber and apple salad, parsnip chips and a creamy curry mayonnaise

35 MIN ~ serves 4

INGREDIENTS:

800g parsnips
1 continental cucumber
2 red apples 
1/2 punnet snow pea sprouts
3 spring onions  
100g spinach 
1 lemon  
4 portions of white fish fillets (or chicken tenderloins if you’re not a seafood lover)
FROM YOUR PANTRY:
oil, salt and pepper, flour (of choice - we used tapioca), mayonnaise, 1 egg, curry powder, ground paprika.
This recipe is Gluten-free


METHOD:

1. Set oven to 220ºC. Wedge parsnips and toss on lined oven tray with oil, salt and pepper.
Roast in oven for 20 minutes or until golden and tender.
2. Combine 1/2 cup mayonnaise with 1 tsp curry powder. Set aside.
3. Dice cucumber and apple. Chop sprouts, spring onions and spinach. 
Toss all together in a bowl with 1 tbsp lemon juice and 1 tbsp olive oil. 
Cut remaining lemon into wedges. 
4. Whisk egg in a shallow bowl. Combine 1 tsp ground paprika, 2 tbsp flour, 
salt and pepper. Coat fish fillets in flour mix and toss into egg wash. 
5. Heat a frypan with oil over medium-high heat. 
Add fish and cook for 3-4 minutes on each side until golden and cooked through.
6. Serve fish fillets with parsnip chips, salad, lemon wedges and curried mayonnaise.


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