- 600g Baby Coliban (Chat) potatoes (see note)
- OIive oil spray
- 2 thick slices day-old sourdough bread, crusts removed, coarsely torn
- 1/4 cup fresh continental parsley leaves
- 1/4 cup fresh basil leaves
- 1 tablespoon chopped fresh chives
- 1 tablespoon fresh lemon juice
- 4 (about 150g each) firm white fish fillets (such as ling)
- Mixed salad leaves, to serve
- Lemon wedges, to serve
- Step 1Preheat oven to 200C. Line 2 baking trays with non-stick baking paper.
- Step 2Prick the potatoes with a fork. Cook in microwave, in a single layer, on High/ 800watts/100% for 7 minutes. Halve. Place on 1 lined tray. Spray with olive oil spray. Roast for 20 minutes or until golden.
- Step 3Meanwhile, place the bread, parsley, basil, chives and lemon juice in the bowl of a food processor and process until finely chopped. Season with pepper.
- Step 4Place the breadcrumb mixture on a large plate. Add the fish and press to coat 1 side. Place, crumb-side up, on the remaining lined tray. Spray with olive oil spray. Bake for 12 minutes or until the fish flakes easily when tested with a fork.
- Step 5Divide the potato and fish among serving plates. Serve with mixed salad leaves and lemon wedges.
If Baby Coliban (Chat) potatoes are unavailable, use small Lady Christl, Nadine or Bintje potatoes. Budget tip: Replace the fish with 4 frozen fish fillets, thawed.
- Author: Chrissy Freer
- Image credit: Alan Benson
- Publication: Australian Good Taste