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Fish fingers with maple vegetables

  • 0:15 Prep
  • 0:40 Cook
  • 6 Servings

Ingredients

  • 1 1/2 cups fresh breadcrumbs
  • 1 teaspoon peppered season-all
  • 3 teaspoons finely grated lemon rind
  • 2 tablespoons finely chopped fresh parsley
  • 1/3 cup plain flour
  • 2 eggs
  • 700g firm white fish fillets, cut into 3cm wide slices (see note)
  • Olive oil cooking spray
  • Tartare sauce, to serve
  • Lemon wedges, to serve

Maple vegetables

  • 450g orange sweet potato, peeled, halved, sliced
  • 2 medium zucchini, peeled, halved, thickly sliced
  • 3 small carrots, peeled, halved, thickly sliced
  • 2 teaspoons wholegrain mustard
  • 2 garlic cloves, crushed
  • 1 tablespoon maple syrup
  • 2 teaspoons olive oil

Method

  • 1
    Preheat oven to 200°C/180°C fan-forced. Grease 2 large baking trays.
  • 2
    Make vegetables Place sweet potato, zucchini and carrot in a large snap-lock bag. Whisk mustard, garlic, maple syrup and oil together in a jug. Add to vegetables. Seal bag. Shake to coat. Transfer mixture to 1 prepared tray. Bake for 25 minutes.
  • 3
    Meanwhile, combine breadcrumbs, season-all, lemon rind and parsley in a bowl. Place flour in a dish. Whisk eggs in a bowl. Dip 1 piece fish in flour, then egg, then breadcrumb mixture. Place on remaining prepared tray. Repeat with remaining fish, flour, egg and breadcrumb mixture. Spray with oil.
  • 4
    Bake fish with vegetables for 15 to 20 minutes or until fish is golden and cooked through and vegetables tender. Serve with tartare sauce and lemon wedges.

Source: taste.com.au

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