Quick and tasty gluten free crumbed fish fillets in a one-pan bake.
Serves two
INGREDIENTS
Tray Bake:- 4 fresh Tarakihi fillets
- ¼ cup plain flour
- 1 egg
- ¾ cup Premium Gluten Free Breadcrumbs
- 2 tbsp olive oil
- 100g green beans
- 6-8 tomatoes on vine
- 8 small new potatoes, halved
- 1 bunch asparagus
- 6-8 red baby capsicums
- Handful of black olives
- Sea salt and freshly ground black pepper
- 3 tbsp mayonnaise
- 3 tbsp fresh parsley and dill, chopped (plus a little extra for serving)
- 2 tsp capers, chopped
- Juice of half a lemon
- Sea salt and freshly ground black pepper
INSTRUCTIONS
- Heat oven to 200°C. Coat the fish fillets in flour, then in the beaten egg, then in the breadcrumbs, and set aside.
- Prepare vegetables: cut potatoes in half lengthways, top beans, remove woody asparagus ends and halve, halve capsicums and remove seeds and stalks.
- In a large shallow baking dish, toss the potatoes in one tablespoon of olive oil, season with salt and pepper, and bake for 15 minutes (until just cooked through).
- Add in all the other vegetables, and then carefully place the fish fillets on the top. Drizzle with the remaining olive oil and season with salt and pepper.
- Bake for another 15-20 minutes or until the fish is cooked through, and the vegetables are starting to brown a little at the edges.
- While the bake is in the oven, prepare the sauce by combining all the ingredients and whisking together.
- When the bake is ready, divide over two plates and dollop with tartare sauce and sprinkle with more fresh parsley and dill.
