Baked Crusted Fish with Potatoes

So here's a good one with summer rolling around in the Southern Hemisphere. I love the odd hot chip as much as the next guy….well perhaps more? I don't actually know the next guy so who knows how he feels about hot chips really. Anywho….hot chips are great but a girl can't live on hot chips alone….or something like that. Sometimes we need to be a little more conscious of what we are eating and make sure that we get that nutrition content up so we are feeling fabulous! The Combi-Steam is such a brilliant appliance when it comes to improving your eating habits. It really can change your lifestyle by making it easier to make great food at home which will straight away help you to feel (and look!) better. Small changes can often make a big difference and being able to whip up a quick, delicious AND healthy meal all in the Combi-Steam is fabulous. And….as the lazy cook that I confess I am….the reduced wash and clean up is also a winner!

Fish is a great source of protein which helps us to feel nice and full for longer and maybe then we can resist that post dinner pantry hunt! It also has many health benefits and we really should be eating it more often. However, fish does seem to be one of the foods that people can be scared to cook. Using Hot Air+Steaming will change all that because the steam will cook it from the inside out whilst keeping it lovely and moist. You won't have to worry about it drying out while making sure it's cooked through. Give it a go!

So here is my Baked Crusted Fish with Wedges also known as "Light and Healthy Fish & Chips". Forget going down to the fish & chip shop. Instead buy some nice fillets from your fish monger or even supermarket and whip it up yourself!

Total cooking time is only 25 minutes and total prep time is about 10 minutes!

Serves 4*

Ingredients:
4 fillets of firm white fish (around 150g-200g) (we used blue eye but ask your fishmonger what's good)
12 chat potatoes
2 cups fresh breadcrumbs*
2 tbs fresh flat leaf parsley (chopped)
2 tbs capers (chopped)
2 tbs dried thyme
1 lemon (zested)
¼ cup grated parmesan (or pecorino)
3 tbs olive oil

Method:

Line 2 baking trays with baking paper.
Toss the chats with 1 tbs of the olive oil, 1 tbs of the dried thyme and lots of salt and pepper.*
Place the tray with the chats into the top of your oven (highest shelf so you have room for the fish later)
Select Combination Steam (Hot Air+Steaming) on your Combi-Steam. Set the temperature to 230° C.
Set the cooking time to 25 minutes. Set a reminder “bell” for 15 minutes.
Meanwhile, In a mixing bowl combine the breadcrumbs, parsley, remaining thyme, capers, lemon zest and parmesan. Season well with salt and pepper. Add the remaining oil 1 tbs at a time and mix to combine. You only need to add enough oil to get the breadcrumbs to just stay together when pressed.
Lay the fish fillets onto the second tray leaving space between each piece. Gently press the breadcrumb mixture onto the top of each fillet, dividing the mixture equally between them.
When the "bell" timer rings after 15 minutes, quickly open the oven and slide the tray into a lower shelf position leaving a much space between the potato tray and the fish tray as you can.
Continue to cook for the remaining cooking time or until the crumbs are golden brown, the fish is opaque and just firm to the touch and the potatoes are soft in the centre and browned on the outside.
Serve with a crispy, dressed garden salad.

Tips:
*To serve more than 4 just increase the quantity of fish and potatoes and allow an extra ½ cup of breadcrumbs per person. The crumb flavouring can be adjusted to taste. The cooking times will remain the same regardless of how many people you serve.
*to make this gluten free just use gluten free bread for the crumbs - easy!

Note: you could also bake other veggies to go with this - like carrots, chunks of sweet potato etc - just monitor the cooking time as they may cook quicker than whole chats.

Feel good about your fish and chips with this Combi-Steam fakeaway!

Happy Combi-Steaming!

Yours in the kitchen,

The CSQ x