Peri Peri Fish Fingers
with Wedges and Zesty Salad
Ingredients
125 grams
Premium Tomato Mix
30 grams
Panko Breadcrumbs
4 unit(s)
Whiting Fillet
15 grams
Honey
1 unit(s)
Lemon
50 grams
Baby Leaf Mix
1 sachet(s)
Tomato Ketchup
½ pot(s)
Peri Peri Seasoning
1 sachet(s)
Mayonnaise
450 grams
Potatoes
Not included in your delivery
1.5 tbsp
Olive Oil for the Crumb
1 tbsp
Olive Oil for the Dressing
Instructions
Pre-heat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop them on your baking tray and drizzle with oil, a pinch of salt and pepper. Toss to coat then roast on the top shelf of your oven until golden brown, 30-35 mins. Turn halfway through cooking.
While the potatoes cook, zest and halve the lemon. Put the panko breadcrumbs in a bowl. Add the lemon zest and mix together until evenly combined. Stir in the peri peri seasoning (add less if you don’t like heat) and a pinch of salt and pepper. Pour in the oil (see ingredient list for amount). Mix together until everything is thoroughly coated in the oil and the mixture is quite moist.
Line a baking tray with baking paper and lay the whiting fillets on the paper, skin side down. Put a tsp of mayonnaise on each whiting fillet and spread out to coat the top of the fish using the back of a spoon. Discard any remaining mayonnaise. Spoon the crumbs onto the the fish fillets as evenly as you can and press down so they stick onto the tops.
When the potatoes have been in your oven for 20 mins, move them to the middle shelf of your oven and put your fish on the top shelf to bake until the crumbs are golden and the fish is cooked, 8-10 mins. IMPORTANT: The fish is cooked when opaque in the middle.
Meanwhile, squeeze the lemon juice into a large bowl and add the honey, olive oil (see ingredient list for amount) and a pinch of salt and pepper. Halve the tomatoes, pop them in the bowl with your dressing and add the salad leaves, gently toss together. Leave to one side.
