Fish and Chips
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Fish and Chips
This is not the traditional Fish and Chip supper found in Limey-Land. This is a fresh flavoured version of Fish with a potato side. For this dish I used a piece of Warehou but any firm white fish could be used. Cod would be an acceptable alternative or even snapper.
Another key part of this dish is the use of Panko Breadcrumbs. They stand up to the heat of the oven and stay light and crunchy, even while managing to soak up a truckload of sauce and lemon juice.
Yield: 1 servings
-
1
piece of fish per person, cleaned, boned and skinned
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1
handful panko breadcrumbs per person
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1
teaspoon minced capers per person
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½
teaspoon zested lemon rind per person
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2
tablespoons of minced parsley per person
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1 ½
medium potatoes per person
- 1
- 1
- 1
-
lemon wedges to serve
In a bowl, mix the crumbs, capers, lemon zest, and parsley. Drizzle over a little of the oil, a teaspoonish at a time and mix until starts to just come together.
Lay the fillets on a baking sheet and press the crumb mix on top. Bake in a 225°C oven for around 14 minutes, or until the fish is cooked.
For the potatoes, peel and dice into 1cm lengths. Blanch in boiling water for about a minute. Then drain and reserve. Once the fish has been in the oven for 5 minutes, heat the oil and butter in a fry pan until starting to become golden. Add the potatoes and toss to cover in the oil and butter. Once the potatoes are starting to crisp up, add the capers and cook for a few minutes more. Reserve.
Serve the fish on the potatoes.
dickyanddebbie
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