Crumbed Fish With Wedges

For a healthy weeknight meal you can rely on this crunchy baked fish and vegetables.

The ingredient of Crumbed Fish With Wedges

• 700g desiree potatoes cut into wedges
• 700g orange sweet potatoes peeled halved lengthways cut into 2 5cm thick slices
• 1 1 2 tbsp olive oil
• 1 egg
• 3 4 cup dried breadcrumbs
• 4 130g each firm white fish fillets such as ling snapper or perch
• 200g green beans steamed to serve tartare sauce to serve

The Instruction of crumbed fish with wedges

• preheat oven to 230u00b0c line 2 large baking trays with non stick baking paper place potatoes and 2 tablespoons of cold water in a large heatproof bowl cover with plastic wrap microwave on high 100 for 5 minutes drain and return potatoes to bowl
• add sweet potatoes and oil to potatoes season with salt and pepper toss to combine spread wedges in a single layer on 1 tray roast for 10 minutes
• meanwhile lightly beat egg in a shallow bowl place breadcrumbs on a plate dip fish fillets 1 at a time in egg place in breadcrumbs using fingertips press breadcrumbs onto both sides of fish place fish on remaining tray
• reduce oven to 210u00b0c place fish below wedges in oven roast both for 10 to 15 minutes or until fish is cooked through and potatoes golden divide between plates season with salt and pepper serve with beans and tartare sauce

Nutritions of Crumbed Fish With Wedges

fatContent: 502 856 calories
saturatedFatContent: 12 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 61 grams carbohydrates
fibreContent: 14 grams sugar
proteinContent: n a
cholesterolContent: 34 grams protein
sodiumContent: 124 milligrams cholesterol

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