30 mins active prep time, 4 servings
Ingredients (included in delivery)
- 500g sweet potato, washed and scrubbed, then cut into 1cam wedges
- 2 zucchini, washed and cut into wedges
- 1 lemon, cut into wedges
- 1 tbsp flat continental parsley, finely chopped, plus extra leaves to serve
- 1/2 cup grated parmesan
- 500g white fish fillets
- 100g mixed salad leaves
Ingredients (pantry items)
- 1/4 cup olive oil
- 2/3 cup bread crumbs
- 1/3 cup aioli, plus extra to serve
Note: In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.
What you'll need
Olive oil, bread crumbs, aioli
1. Preheat the oven and prepare oven tray
Preheat an oven to 220°C and line a large oven tray with baking paper.
In a bowl, toss the sweet potato and zucchini in 1 tbsp of olive oil. Transfer to an oven tray and arrange in a single layer then roast for around 20 minutes, until starting to colour.
3. Prepare fish crumb and reduce oven temperature
In a bowl, combine the bread crumbs, parmesan, chopped parsley and remaining oil then mix well. Reduce oven to 200°C.
4. Prepare the fish
Take the vegetable chips out of the oven, and add the fish fillets to the tray, flat side up. Spread each piece with 1 tbsp of aioli and add the crumb mixture to the top of the fish. Bake for 5-6 minutes, until the fish is just cooked through and crumb is golden and crisp.
Serve the fish with the vegetable chips and mixed salad leaves. Garnish with parsley leaves and lemon wedges.