Lemon and Almond Crumbed Fish with Sweet Potato Chips
This simple crumbed fish dinner is nutritious and really fast to put together - it's ideal for nights when you can't face being in the kitchen but don't want to resort to takeout.
Servings: 4
Calories: 700kcal
Ingredients
For the sweet potato chips
- 2 lb orange sweet potato peeled and cut into 1cm (3/8") chips
- 3 tbs olive oil
- 2 tsp semolina flour optional, see headnote
- 1 tsp flaky salt
- 4 cloves garlic bruised, skin left on
- 4 sprigs thyme
For the fish
- 4 fillets white fish 5oz (150g) each, about 3/4" (2cm) thick; I use snapper or trevally in Australia, but anything firm like cod or tilapia will work
- 1 1/3 cups panko breadcrumbs
- 1/2 cup flaked almonds
- ½ tsp flaky salt
- ¼ tsp ground black pepper
- 1 lemon zested
- 2 tbs olive oil
- 1 lemon quartered
- Lemon mayonnaise for serving optional, see headnote
Instructions
- Preheat oven to 230°C/450°F, combination steam setting. If your oven has variable steam settings, select 60-80% (if not, don’t worry about this step, your oven will take care of this for you).
- Spread the sweet potato chips over one or two baking trays in a single layer (I use my favourite solid stainless steel ones). If your steam oven is a full-size model you may be able to get away with only one tray, just make sure the chips are not really touching one another so they cook properly. Better to use two if you aren’t sure. Drizzle the oil over the chips and sprinkle the semolina (if usinand salt over the top. Toss to combine, then tuck the garlic and thyme sprigs amongst the sweet potato. Place in the preheated oven for 15 minutes.
- While the chips start cooking, place the fish fillets into another baking tray. Mix the rest of the ingredients together except the whole lemon and mayonnaise, and heap the crumb mix onto the top of each fillet, gently pressing it down.
- When the first 15 minutes is up for the chips, add the fish and set your timer for a further seven to eight minutes, depending on the thickness of your fish. If you’ve used two trays for the chips, swap them over in the oven as the fish goes in, so they cook evenly.
- When the fish is cooked, remove everything from the oven, discard herbs and garlic (or save that soft roasted garlic for another disand serve immediately on warmed plates with lemon mayonnaise on the side.
Notes
- This crispy almond and breadcrumb topping hides perfectly flaky, juicy fish fillets beneath. Cooking both the chips and the fish very hot and fast using combination steam means they’ll cook through and get golden without drying out.
- You can prepare all the main elements of this ahead of time if you like. Chop the sweet potatoes up to a day beforehand and store in a container in the fridge. The crumb topping can be mixed up minus the lemon zest and oil, then kept in an airtight container in the pantry for up to a few weeks. I do this, making double or triple the quantity so I’ll have some ready for busy nights. Just take out the amount you need, grate in the lemon and stir it through with the oil when you’re ready to cook.
- I serve this dish with a decent bought whole-egg mayonnaise, mixed with lemon juice and Dijon mustard to taste.
Nutrition
Calories: 700kcal | Carbohydrates: 71g | Protein: 44g | Fat: 27g | Saturated Fat: 4g | Cholesterol: 85mg | Sodium: 1234mg | Potassium: 1499mg | Fiber: 11g | Sugar: 13g | Vitamin A: 32223IU | Vitamin C: 37mg | Calcium: 181mg | Iron: 5mg