Lemon thyme fish with carrot chips & slaw

30 Min
pretty easy
4 People
Rating starstarstarstarstar
Golden roasted carrot chips with quinoa crusted fish, a creamy lemon pepper sauce and fresh slaw on the side.

No fish option - replacement is chicken schnitzels.
1. Set oven to 200ºC.
Trim dutch carrots. Cut purple carrots into chips and toss together on lined tray with 1 tbsp oil, salt and pepper. Roast for 20 minutes or until cooked through.

2. Chop lemon thyme. Combine with quinoa flakes and 1 tsp oregano in a shallow bowl or plate. Season well with salt and pepper.

3. Heat frypan over medium-high heat with 1 tbsp oil. Roll fish in crumb to coat. Cook for 3-4 minutes each side until golden and cooked through.

4. Crush garlic. Combine with lemon juice, yoghurt, 1 1/2 tsp lemon pepper and 1 tbsp olive oil. Season to taste with salt and pepper.

5. Shred wombok cabbage, slice celery and apple. Toss together with 1 tbsp lemon pepper sauce until coated.

6. Divide carrot chips, slaw and fish among plates. Serve with lemon pepper sauce for dipping.

You can also add the fish to the oven to cook. Add to the carrot chip tray at 10 minutes, place fish on top and cook for further 10 minutes.

No fish option - replacement is chicken schnitzels.

Increase cooking time to 10 minutes or until cooked through.
dutch carrots 1 bunch
Purple carrots 3
Lemon thyme 1/2 packet
Quinoa flakes 1 packet (60g)
White fish fillets 2 packets
garlic 1/2 clove
Lemon 1/2
Natural yoghurt 1 tub (200g)
Baby wombok cabbage 1/2
Celery sticks 2
Red apple 1

From your pantry:
oil (for cooking + olive), salt, pepper, lemon pepper, dried oregano