Baked fish with chilli relish, coleslaw and roast potatoes
Please log in to save or rate.
Time to make:
35 mins (Hands-on time: 15 mins, Cooking time: 20 mins)
$5.00 per serve
(at time of publication)
Full ingredients list:
4 x 150g white fish fillets (such as hoki)
juice of 1/2 lemon
4 teaspoons Gourmet Garden Mediterranean paste
1/4 cup grated parmesan
2 tablespoons wholemeal breadcrumbs
1 small cucumber
2 shallots, chopped
1 medium tomato, quartered
1 small red chilli
zest of 1 lemon
2 tablespoons chopped flat-leaf parsley
1 portion Roast potato base
1 portion Coleslaw
6 tablespoons Coleslaw dressing
lemon wedges, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 190°C. Season fish with lemon and cracked black pepper. Spread each fillet lightly with Mediterranean paste; scatter with parmesan and breadcrumbs.
Step 2 Place fish in a lightly greased ovenproof dish. Place potatoes in a baking dish and cover with foil. Oven-bake fish and potatoes for 20 minutes, or until fish flakes easily and potatoes are hot.
Step 3 Meanwhile, make chilli relish: blitz all ingredients in a food processor until finely chopped.
Step 4 Toss coleslaw with dressing and divide among 4 plates. Top coleslaw with a piece of fish and some chilli relish; serve with roast potatoes and a lemon wedge.
This recipe is part of our Cook once, make meals for a week! feature... all it takes is one Sunday afternoon cooking session to have dinner sorted for the week ahead.
About this recipe
First published: May 2015