Parmesan Crusted Fish

Cook Time 1 hour

Servings 4

Ingredients

360g skin on washed potatoes, peeled & roughly diced 2½ cm

280g sweet potato, peeled & roughly diced 2½ cm

3ml extra virgin olive oil

Pinch rosemary, finely chopped

Sprinkle of salt

For the Creamy Lemon Sauce

3ml extra virgin olive oil

1 medium brown onion, diced

30g baby fennel, finely chopped

2 cloves of garlic, peeled & minced

25ml white wine

200ml chicken or fish stock

25g shredded tasty cheese

20g capers, drained & rinsed

30ml cream

7g butter

10ml lemon juice

Salt & pepper, to taste

For the Steamed Vegetables

150g broccolini, cut into 3cm batons

150g zucchini, peeled & halved lengthwise; sliced on the angle

150g corn kernels

For the Parmesan Fish

600g skin-off white fish fillets, 4 pieces (approx. 120 – 150g each)

10g golden Panko breadcrumbs

2ml extra virgin olive oil

5g Grana Padano

1 small pinch of paprika

2g flat leaf parsley

1g lemon zest

Method

Pre-heat oven to 180°C. Then season sweet potato & potato with oil, rosemary and salt. Evenly distribute potatoes & sweet potato on a non-stick baking tray and roast for approximately 15 minutes or until al dente & golden.

Heat olive oil in a small saucepan, over a medium heat. Sauté the onion & fennel for 4 – 5 minutes or until translucent. Add garlic and cook for a further 2 minutes. Add white wine and bring to the simmer. Add chicken stock and simmer until onions & fennel are completely soft. Add capers, remove from the saucepan and blend in a food processor until completely smooth. Add pureed sauce, butter & cream to the pan; then simmer until sauce starts to reduce and thickened. Season with salt, pepper & lemon juice.

Pre-heat oven to 180°c; then in a bowl mix golden panko crumbs, extra virgin olive oil, grana padano, paprika, lemon zest & chopped parsley until well combined. Place the fish portion on a non-stick oven tray and lightly coat each portion with the crumb mix.

Meanwhile bring a steamer pot of water to the boil and gently steam the broccolini, zucchini & corn until al dente.

Plate and enjoy.