Oven baked crumbed fish with rosemary potatoesAugust 9, 2013
This superbly healthy dish is a staple amongst seafood lovers and non-lovers alike!
Ingredients for two people
|400 g||potatoes, cut in thin wedges|
|2 tbs||olive oil|
|1 bunch||rosemary sprigs, destemmed|
|300 g||white fish fillets|
|1||lemon, juiced & zested|
For the wedges
Preheat the oven to 200°C. Toss the potato wedges in half of the oil, half of rosemary leaves, salt and pepper. Cook in the oven for 25-30 mins until crunchy and delicious.
For the fish
Combine the breadcrumbs, remaining olive oil, remaining rosemary leaves, lemon zest and juice, salt and pepper in a large bowl and mix well to combine. Lightly oil the base of an oven dish and place the fish fillets in the dish. Layer the fillets with the crumb mix and cook in oven for 8 minutes or until cooked to your liking.
Serve the fish with the wedges and rocket.
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