Lemon herb fish fingers with chips + baby carrots
Fish
30 Min
pretty easy
4 People
Rating starstarstarstarstar
Golden crumbed snapper fillets seasoned with lemon and parsley. Served with potato wedges and roasted baby carrots along with a simple side salad and lemon wedges.

No Fish option - replacement is chicken breast fillet.

Gluten friendly option - panko crumbs are substituted with quinoa flakes.
1. Set oven to 220°C. Cut potatoes into thin wedges and trim carrots. Toss on a lined oven tray with 1 tbsp oil, salt and pepper to taste. Roast in the oven for 25 minutes, or until tender and golden.

2. Rinse and slice lettuce, chop cucumber. Layer on a serving platter with sprouts.

3. Combine panko crumbs with 2 tbsp finely chopped parsley and 1 tsp grated lemon zest. Season with salt and pepper. Whisk egg with 1 tbsp water.

4. Cut fish into fingers. Heat a large frypan with 2 tbsp oil over medium heat. Dip fish into egg wash then press into crumbs to coat. Add straight into pan and cook for 3-4 minutes on each side, or until cooked through and golden.

5. Drizzle salad with 1 tbsp olive oil and 1/2 tbsp vinegar (if desired). Serve fish fingers with roasted potato, baby carrots and side salad. Wedge lemon and serve on the side along with mayonnaise for dipping.

Notes:
No Fish option - replacement is chicken breast fillet.

Cut into fingers and crumb according to recipe instructions. Increase cooking time to 4-5 minutes on each side, or until cooked through.

Gluten friendly option - panko crumbs are replaced with quinoa flakes.
potatoes 700g
baby carrots 1 bunch

baby cos lettuce 1
lebanese cucumber 1
broccoli sprouts 1/2 punnet

panko crumbs 100g
parsley 1/2 packet
lemon 1
egg 1

white fish fillets 2 packets

From your pantry:
olive + oil (for cooking), salt, pepper, mayonnaise, white wine vinegar