Herb Crusted Fish with Sweet Potato
Ingredients
- 4 150g fish fillets
- 600 g sweet potato – cut into chunky wedges
- 1 bunch broccolini
- 250g cherry tomatoes
- 2 tbsp olive oil
- 1 garlic cloves
Herb Crumb
- ½ c breadcrumbs
- 25 g parmesan
- 1 garlic cloves
- 2 tbsp parsley
- 2 tbsp mixed fresh herbs – great to use any leftover herbs or use dried ones if you prefer
- ½ tsp salt
- 1 lemon – zested
Instructions
- Preheat oven to 200C
- In a blender combine all the ingredients for the herb crumb. Blitz to combine.
- Place the sweet potato on a baking tray, add garlic and 1tbsp olive oil. Season and toss to combine.
- On another tray, place the broccolini, cherry tomatoes. Drizzle with olive oil. Season and toss to combine. Place a few slices of lemon on top. Push over to one side.
- Place the fish on the other side of the tray, Top with the crumb and press down. Pop both trays in the oven for 20 minutes.
- Remove from oven. Divide among plates and serve.
Tips and Variations
VEGETARIAN – Double up on the veg and toast the herb crumb on a separate tray. Sprinkle over once cooked and crunchy.
GLUTEN FREE – Use GF
PREP AHEAD – Make the herb crumb
SHORTCUTS AND VARIATIONS –
