Simple, casual and creative – this recipe has all the right ingredients for a stress-free midweek dinner.
Ingredients
- 8 sundried tomatoes, plus about
- 1 tablespoon of the sundried tomato oil
- 1 1/2 cups (100g) fresh white breadcrumbs
- 1/4 cup (20g) grated parmesan
- 1 cup (50g) flat-leaf parsley leaves
- 2 garlic cloves, chopped
- 4 x 200g skinless blue-eye fillets (or other firm white fish), pin-boned
- Green beans, to serve
- Mashed potato, to serve
- Lemon halves, to serve
Lemon mayonnaisse
- 1 cup (300g) whole-egg mayonnaise
- 2 teaspoons finely grated lemon zest, plus 2 tablespoons juice
Method
- Step 1Preheat the grill to medium and the oven to 180°C. Line a tray with baking paper.
- Step 2Place the tomatoes in a food processor with the breadcrumbs, parmesan, parsley and garlic. Whiz to combine, then, with the motor running, slowly add enough of the reserved oil through the feed tube to form a moist crumb.
- Step 3Place the blue-eye fillets on the baking tray and season with salt and pepper. Spread the crumb mixture over the top of each piece, pressing down well to coat.
- Step 4Cook the fish under the grill for 2 minutes or until the crust starts to turn golden, then transfer to the oven for 6 minutes or until the fish is just cooked.
- Step 5Meanwhile, for the lemon mayonnaise, place the mayonnaise, lemon juice and zest in a small bowl and stir to combine.
- Step 6Serve the fish with the beans, mash and lemon halves, drizzled with the lemon mayonnaise and any remaining sundried tomato oil.
- Low carb
- Lower gi
Nutrition
2860 kj
Energy
33g
Fat Total
5g
Saturated Fat
6g
Fibre
50g
Protein
224mg
Cholesterol
943.57mg
Sodium
22g
Carbs (sugar)
42g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little
- Image credit: Ben Dearnley
- Publication: delicious.
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