INGREDIENTS
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800g red-skinned potatoes, cut into thick rounds
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60ml (1/4 cup) olive oil
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1 tbsp lemon pepper seasoning
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1 egg
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75g (1/2 cup) plain flour
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35g (3/4 cup) panko breadcrumbs
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55g (3/4 cup) shredded coconut
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4 x 130g skinless firm white fish fillets
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500g frozen peas
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1/4 cup shredded fresh mint leaves
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Extra mint sprigs, to serve
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Aioli, to serve
Step 1:
Preheat oven to 220C/200C fan forced. Line a baking tray with baking paper. Place the potato on prepared tray. Drizzle with 1 tbs oil and sprinkle with lemon pepper. Toss to coat. Bake potato for 30 minutes or until golden and crisp. Season with salt.
Step 2:
Meanwhile, whisk together egg and 1 tbs water in a bowl. Place flour on a plate. Combine panko breadcrumbs and coconut on a separate plate. Dip fish fillets in flour and shake off the excess. Dip in egg then in panko mixture, pressing firmly to coat. Place on a plate.
Step 3:
Heat remaining oil in a large frying pan over medium-high heat. Cook fish for 2-3 minutes each side or until golden and flesh flakes when tested with a fork.
Step 4:
Meanwhile, cook the peas in a large saucepan of boiling water for 2 minutes or until tender. Drain, reserving 1 ⁄3 cup cooking liquid. Return peas to the pan with reserved cooking liquid. Use a potato masher to mash. Season. Stir in mint.
Step 5:
Arrange minty peas, fish and potato on a serving platter. Sprinkle with extra mint. Season. Serve with aioli.
Nutritional information:
600 calories per serve
35 grams of protein
14.4 grams Fibre
Source: https://www.taste.com.au/recipes/coconut-crusted-fish-minty-peas-pepper-potatoes/clkko5el?r=recipes/0w5f2hx6