The Dinner Planner

Herb Crusted Fish with Sweet Potato

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Prep Time 10 minutes
Cook Time 20 minutes
Servings 4


  • 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


  • 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.
PREP AHEAD –  Make the herb crumb 

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