• Parmesan Garlic Butter Crusted Flake Fish With Roast Chats And Salad
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Parmesan Garlic Butter Crusted Flake Fish With Roast Chats And Salad

Parmesan Garlic Butter Crusted Flake Fish With Roast Chats And Salad

  1. 160g Chat Potatoes
  2. 140g Wild Caught Flake Fillets
  3. 30g Mixed Salad Leaves
  4. 2 tbsp Grated Parmesan Cheese
  5. 1 tbsp Dried Mixed Herbs
  6. 1 Garlic Cloves Clove
  7. 1 tbsp Olive Oil*
  8. 1 tbsp Salt & Pepper*
  9. Panko Breadcrumbs
  10. Lemon

*Pantry items not included in your Pepper Leaf box.

  1. 320g Chat Potatoes
  2. 280g Wild Caught Flake Fillets
  3. 60g Mixed Salad Leaves
  4. 3 tbsp Grated Parmesan Cheese
  5. 2 tbsp Dried Mixed Herbs
  6. 2 Garlic Cloves Clove
  7. 1 tbsp Olive Oil*
  8. 1 tbsp Salt & Pepper*
  9. Panko Breadcrumbs
  10. Lemon

*Pantry items not included in your Pepper Leaf box.

  1. 480g Chat Potatoes
  2. 420g Wild Caught Flake Fillets
  3. 90g Mixed Salad Leaves
  4. 5 tbsp Grated Parmesan Cheese
  5. 3 tbsp Dried Mixed Herbs
  6. 3 Garlic Cloves Clove
  7. 2 tbsp Olive Oil*
  8. 2 tbsp Salt & Pepper*
  9. Panko Breadcrumbs
  10. Lemon

*Pantry items not included in your Pepper Leaf box.

  1. 640g Chat Potatoes
  2. 560g Wild Caught Flake Fillets
  3. 120g Mixed Salad Leaves
  4. 6 tbsp Grated Parmesan Cheese
  5. 4 tbsp Dried Mixed Herbs
  6. 4 Garlic Cloves Clove
  7. 2 tbsp Olive Oil*
  8. 2 tbsp Salt & Pepper*
  9. Panko Breadcrumbs
  10. Lemon

*Pantry items not included in your Pepper Leaf box.

  1. 960g Chat Potatoes
  2. 840g Wild Caught Flake Fillets
  3. 180g Mixed Salad Leaves
  4. 9 tbsp Grated Parmesan Cheese
  5. 6 tbsp Dried Mixed Herbs
  6. 6 Garlic Cloves Clove
  7. 3 tbsp Olive Oil*
  8. 3 tbsp Salt & Pepper*
  9. Panko Breadcrumbs
  10. Lemon

*Pantry items not included in your Pepper Leaf box.

Prep:

  1. Pat fish fillets dry with paper towels.
  2. Preheat oven to 200°c.
  3. Wash chat potatoes and cut any large ones in half.
  4. Wash mixed salad leaves.
  5. Peel and finely chop or mince garlic.
  6. Zest and juice lemon.
  7. Melt butter in a bowl.

Method:

  1. Toss chat potatoes with olive oil (0.5 tbsp/p), salt, pepper and half the minced garlic. Spread on a baking tray and roast for 25-30 minutes until golden and tender.
  2. In a shallow bowl, combine breadcrumbs, parmesan, mixed herbs, remaining minced garlic, salt and pepper.
  3. Dip each fillet into the melted butter, then dredge in the panko mixture, pressing firmly to ensure an even, thick coating on all sides.
  4. Arrange the coated fillets on the lined baking sheet. Drizzle with any remaining melted butter. Bake for 15-20 minutes until the crust is crisp and golden and the fish flakes easily with a fork.
  5. While the fish is baking, dress the mixed salad with olive oil, lemon juice, salt and pepper.
  6. Serve fish with a squeeze of fresh lemon juice alongside the roasted potatoes and fresh salad.
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