Crumbed fish and chip bake

This sophisticated take on fish and chips uses panko breadcrumbs, kumara and aioli to create a light and delicious meal

  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
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  • 500 gram kumara, peeled, cut into 1cm wedges
  • 2 zucchini, cut into 1cm wedges
  • 1/4 cup olive oil
  • 1 lemon, cut into wedges, plus zest and juice of 1 lemon
  • 2/3 cup panko breadcrumbs
  • 1/2 cup grated parmesan
  • 1 tablespoon chopped parsley, plus extra leaves to serve
  • 4 firm white fish fillets
  • 1/3 cup aioli, plus extra to serve
  • 2 tablespoon cornichons, finely chopped
  • 1 tablespoon capers, drained, chopped


  • 1
    Preheat oven to very hot, 220°C. Line a large oven tray with baking paper. In a bowl, toss kumara and zucchini in 1 tablespoon oil. Arrange in a single layer on a tray with lemon wedges and season. Roast for 20 minutes until starting to colour.
  • 2
    In a bowl, combine breadcrumbs, parmesan, chopped parsley and remaining oil. Mix well and season. Reduce oven to hot, 200°C.
  • 3
    Add fish pieces to tray, flat-side up. Spread each with 1 tablespoon aioli. Press crumb mixture onto fish. Bake for a further 5-6 minutes until fish is just cooked through and the crumb is golden and crisp.
  • 4
    In a small bowl, combine extra parsley, zest and juice of ½ lemon, cornichons and capers.
  • 5
    Scatter fish bake with parsley salad and serve with extra aioli.