Doigts de poisson et chips de vegie avec relish de maïs
Doigts de poisson et chips de vegie avec relish de maïs
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Time to make: 1 hr 5 mins (Hands-on time: 30 mins, Cooking time: 35 mins)
Total cost: $15.00 / $3.75 per serve
(at time of publication)
Dairy freeDiabetes friendlyHigh fibreHigh proteinLow sodium
Ingredients
Beetroot & parsnip chips
2 parsnips, cut into thin slices, lengthways
1 beetroot, sliced thinly with a mandoline
Fish fingers
1 cup cornflakes
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon smoked paprika
Pinch of cayenne pepper
¹/³ cup finely chopped flat-leaf parsley
½ cup breadcrumbs
1 egg
1 tablespoon olive oil
400g firm white fish fillets, cut into fingers
Sweet corn relish
1 cup sweet corn kernels
1 cup roughly chopped pineapple
3 baby sweet capsicums, diced
Instructions
1 Preheat the oven to 190°C. Line three baking trays with baking paper. Arrange parsnips on one tray and the beetroot on another, and spray with olive oil. Bake vegies for 30–35 minutes, or until crispy, turning once and respraying with oil.
2 Meanwhile, place cornflakes in a large zip-lock bag, seal and crush with your hands to form crumbs. Add the dried herbs and spices, parsley and the breadcrumbs to the bag, and shake to combine. Pour crumb mix into a wide, shallow dish.
3 Beat the egg and the oil in a shallow dish. Dunk fish pieces in the egg mix, then cover them in crumbs to coat evenly. Shake off the excess crumbs and place the fish fingers onto the third baking tray. Bake fish fingers for 20–25 minutes, or until golden and cooked through.
4 Make sweet corn relish: Place all ingredients in a small food processor and blend to form a chunky relish. Season relish with cracked black pepper, to taste.
5 Serve fish fingers with vegie chips and place the sweet corn relish on the side.
Sign in to save or note
Time to make: 1 hr 5 mins (Hands-on time: 30 mins, Cooking time: 35 mins)
Total cost: $15.00 / $3.75 per serve
(at time of publication)
Dairy freeDiabetes friendlyHigh fibreHigh proteinLow sodium
Ingredients
Beetroot & parsnip chips
2 parsnips, cut into thin slices, lengthways
1 beetroot, sliced thinly with a mandoline
Fish fingers
1 cup cornflakes
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon smoked paprika
Pinch of cayenne pepper
¹/³ cup finely chopped flat-leaf parsley
½ cup breadcrumbs
1 egg
1 tablespoon olive oil
400g firm white fish fillets, cut into fingers
Sweet corn relish
1 cup sweet corn kernels
1 cup roughly chopped pineapple
3 baby sweet capsicums, diced
Instructions
1 Preheat the oven to 190°C. Line three baking trays with baking paper. Arrange parsnips on one tray and the beetroot on another, and spray with olive oil. Bake vegies for 30–35 minutes, or until crispy, turning once and respraying with oil.
2 Meanwhile, place cornflakes in a large zip-lock bag, seal and crush with your hands to form crumbs. Add the dried herbs and spices, parsley and the breadcrumbs to the bag, and shake to combine. Pour crumb mix into a wide, shallow dish.
3 Beat the egg and the oil in a shallow dish. Dunk fish pieces in the egg mix, then cover them in crumbs to coat evenly. Shake off the excess crumbs and place the fish fingers onto the third baking tray. Bake fish fingers for 20–25 minutes, or until golden and cooked through.
4 Make sweet corn relish: Place all ingredients in a small food processor and blend to form a chunky relish. Season relish with cracked black pepper, to taste.
5 Serve fish fingers with vegie chips and place the sweet corn relish on the side.
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