Parmesan crusted fish with green mash & herb mayo

30 Min
pretty easy
4 People
Rating starstarstarstarstar
Oven roasted fish with a parmesan, panko and almond crumb, served with green super mash and herb mayo.

No Fish option - replacement is chicken tenderloins.
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.

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