Name: Crumbed fish and chip bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 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

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

Serves 4

Prep

15M

Cook

30M

Total

45M

Ingredients

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

Method

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.

Women's Weekly Food