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Almond Crusted Wild-Caught Flake Fillets With Spinach Potatoes
Almond Crusted Wild-Caught Flake Fillets With Spinach Potatoes
Ingredients for One Person
- 140 g Wild Caught Flake Fillets
- 0 Each Salt & Pepper - PANTRY ITEM
- 0 cup Panko Breadcrumbs
- 0 Each Lemon
- 1 Clove Garlic
- 1 tbsp Flaked Almonds
- 0 Extra Virgin Olive Oil - PANTRY ITEM
- 150 g Desiree Potato
- 50 g Cherry Tomatoes
- 40 g Baby Spinach
Ingredients for Two People
- 280 g Wild Caught Flake Fillets
- 0 Each Salt & Pepper - PANTRY ITEM
- 1 cup Panko Breadcrumbs
- 1 Each Lemon
- 1 Clove Garlic
- 2 tbsp Flaked Almonds
- 0 Extra Virgin Olive Oil - PANTRY ITEM
- 300 g Desiree Potato
- 100 g Cherry Tomatoes
- 80 g Baby Spinach
Ingredients for Three People
- 420 g Wild Caught Flake Fillets
- 0 Each Salt & Pepper - PANTRY ITEM
- 1 cup Panko Breadcrumbs
- 1 Each Lemon
- 2 Clove Garlic
- 3 tbsp Flaked Almonds
- 0 Extra Virgin Olive Oil - PANTRY ITEM
- 450 g Desiree Potato
- 150 g Cherry Tomatoes
- 120 g Baby Spinach
Ingredients for Four People
- 560 g Wild Caught Flake Fillets
- 0 Each Salt & Pepper - PANTRY ITEM
- 1 cup Panko Breadcrumbs
- 1 Each Lemon
- 2 Clove Garlic
- 4 tbsp Flaked Almonds
- 0 Extra Virgin Olive Oil - PANTRY ITEM
- 600 g Desiree Potato
- 200 g Cherry Tomatoes
- 160 g Baby Spinach
Ingredients for Six People
- 840 g Wild Caught Flake Fillets
- 0 Each Salt & Pepper - PANTRY ITEM
- 2 cup Panko Breadcrumbs
- 2 Each Lemon
- 3 Clove Garlic
- 6 tbsp Flaked Almonds
- 0 Extra Virgin Olive Oil - PANTRY ITEM
- 900 g Desiree Potato
- 300 g Cherry Tomatoes
- 240 g Baby Spinach
Prep:
- Peel and crush garlic.
- Wash cherry tomatoes.
- Soak spinach in cold water and wash thoroughly.
- Peel and chop potatoes.
- Pre-heat oven to 200c.
Method:
- Cover potatoes with salted water in a saucepan and bring to the boil. Cook until tender. Drain. Keep warm.
- Cook in oven for about 12 15 minutes, or until fish is cooked and crust is browned.
- Place fish on an oiled oven tray. Divide crust over top, pressing on firmly. Arrange tomatoes around fish.
- Heat oil in saucepan over a medium heat. Add spinach and garlic. Stir occasionally until just wilted. Add potatoes. Stir until hot. Season.
- Serve fish with vegetables and lemon wedges.
- Meanwhile, make the crust. Bash the almonds in the bag or chop. Finely grate rind from lemon. Combine with almonds, panko crumbs, salt and pepper and a little olive oil. Reserve lemon, cut into wedges, to serve.
