1. Set oven to 200°C. Grate parmesan and finely chop parsley to yield 1 tbsp. Combine with 1 1/2 tbsp oil, panko and almond mix. Season with salt and pepper to taste.

2. Toss fish fillets and cherry tomatoes with 1 tbsp oil. Place on a lined oven tray and top fish fillets with crumb mixture. Roast for 10-15 minutes, or until fish is cooked through (depending on thickness of fillets).

3. Dice potatoes into 3-4cm cubes and broccoli into florets (include the stem!). Place in a saucepan and cover with water, bring to the boil. Cook for 8-10 minutes, or until tender. Drain, return to pan.

4. Tear lettuce leaves, slice cucumber and capsicum. Toss in a serving bowl and set aside.

5. Mash potatoes and broccoli with 2-3 tbsp butter, season with salt and pepper (see notes) to taste.

6. Serve parmesan fish with roasted cherry tomatoes, mash and salad on the side. Use aioli for dipping.

Notes:
For extra flavour in the crumb, add some grated lemon zest. We used white pepper for the mash but black also works well. 


No Fish option - replacement is chicken tenderloins.
Cook in a frypan for 5-6 minutes, or until golden. Omit the parmesan and toast the crumb mixture in a dry pan until golden. Add parmesan to mash and sprinkle cooked chicken with crumb.


Gluten friendly option - panko mix is replaced with 60g flaked almonds.

parmesan 50g
parsley 1/3 bunch
panko & flaked almond mix 60g
white fish fillets 2 packets
cherry tomatoes 1 punnet
potatoes 600g
broccoli 1
festival lettuce 1/2
continental cucumber 1/2
yellow capsicum 1
aioli 2 x 40g

From your pantry:
oil + butter (for cooking), salt, pepper