Almond Crusted Fish With Spinach Potatoes

Prep:

1. Wash cherry tomatoes.
2. Soak spinach in cold water and wash thoroughly.
3. Peel and crush garlic.
4. Peel and chop potatoes.
5. Pre-heat oven to 200c.

Method:

1. Serve fish with vegetables and lemon wedges.
2. Wash and chop parsley.
3. Cook in oven for about 12 15 minutes, or until fish is cooked and crust is browned.
4. Cut lemon into wedges.
5. Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
6. Preheat the oven to 200°c (180°c fan-forced).
7. Heat oil in saucepan over a medium heat. Add spinach and garlic. Stir occasionally until just wilted. Add potatoes. Stir until hot. Season.
8. On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
9. Place fish on an oiled oven tray. Divide crust over top, pressing on firmly. Arrange tomatoes around fish.
10. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.
11. In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
12. Cover potatoes with salted water in a saucepan and bring to the boil. Cook until tender. Drain. Keep warm.
13. In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
14. 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.
15. Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.