Crumbed Fish With Wedges

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 2
• 250 g baby potatoes (cut into wedges)
• cooking spray
• 1 egg (50 grams)
• 40 g skim milk (1/4 cup)
• 40 g plain flour (wholemeal)
• 50 g corn flake crumbs (1/3 cup)
• 300 g fish fillets (boneless cut into 2cm thick strips)
• 4 lettuce leaves (iceberg, roughly chopped)
• 1 cucumber (lebanese chopped)
• 125 g grape tomatoes (halved)
• 1/3 cup alfalfa sprout
• 1 tablespoon balsamic vinegar
• ground black pepper
• 1/2 lemon (cut into wedges to serve)
• tomato sauce (ketchup salt-reduced to serve optional)

Recipe

• 1 preheat oven to 190c fan forced.
• 2 line 2 baking trays with baking paper and put potato wedges on 1 tray and spray with cooking spray and bake for 20 minutes.
• 3 meanwhile put the egg and milk in a shallow bowl and whisk well to combine.
• 4 put flour and crumbs on separate plates.
• 5 dip fish strips into flour, shaking off excess and then dip in egg mix, allowing excess to drip of and then coat in the crumbs and place on second tray.
• 6 add fish to oven with wedges and cook for a further 20 minutes or until fish is cooked through and wedges are tender.
• 7 meanwhile put lettuce, cucumber, tomato and alfalfa sprouts in a medium bowl and add vinegar and season with pepper and toss to combine.
• 8 divide fish between plates and accompany with potato wedges and salad and serve with lemon wedges and tomato sauce if having.