Parmesan-crusted fish and chips

Total cost: $21.76 / $5.44 per serve

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Cooking difficulty: Easy

Serves: 4

Preparation: 30 mins

Cooking:

Ingredients

600g large potatoes, unpeeled, cut into wedges

Cooking oil spray

1 egg, lightly beaten

1/4 cup finely grated parmesan

1 1/2 cups panko breadcrumbs

600g white fish fillets, cut into 2-cm thick strips: sustainable species include Snappers, Barramundi, Coral Trouts, Blue-eye Trevalla, Spanish Mackerel, Australian Herring.

1/3 cup balsamic vinegar

8 cups mixed green salad (we used rocket, baby spinach, tomatoes and Lebanese cucumber)

Lemon wedges, to serve

Method

Preheat oven to 200°C. Line 2 baking trays with baking paper. Bring a saucepan of water to the boil and add potato wedges. Cook until just tender. Arrange wedges on one tray and spray with oil. Bake for 20 minutes, or until crisp and golden.

Meanwhile, lightly beat egg in a shallow bowl. Place parmesan and breadcrumbs onto a plate. Dip each piece of fish into egg, then breadcrumbs. Place onto remaining tray. Spray with oil and bake for 10 minutes, or until fish is golden and cooked through.

To serve

Pour balsamic over salad and serve with fish, potato wedges and lemon wedges.

TIP: Good potato varieties for making wedges are Coliban, Desiree, Kennebec, Sebago, Nicola or Red Rascal.

Adapted from a recipe courtesy of Australian Healthy Food Guide magazine. For more healthy recipe inspiration, visit Healthy Food Guide.

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Parmesan-crusted fish and chips

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Parmesan-crusted fish and chips

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