By Jamie Humby | Chef
Published 2 December 2024
20m
45m
2
13
Level up your fish skills with expert tips on buying and preparing fish, then create your own fresh and flavourful summer fish curry
Aussies love fish and chips, whether it’s at the beach, after a busy day or on the weekend. So how can we make it healthier? Check out this recipe.
Nothing says ‘summer in Australia’ like fresh fish coated in fragrant citrus and a hint of chilli, served with a side of cool, juicy mango salad.
Brighten up your evening with this diabetes friendly dessert. It’s light, refreshing and naturally sweet, with chunks of peach, mango and ground pistachio.
Step 1:
Pre-heat oven to 220°C on fan bake.
Step 2:
In a large bowl, toss the sweet potatoes, olive oil, rosemary and half of the garlic until the wedges are nicely covered. Arrange the wedges evenly onto a lined baking tray then place in the oven.
Step 3:
Bring a small pot of water to the boil, then add your peas and cook them until they’re tender but still nice and bright.
Step 4:
Place the drained peas into a food processor with the remaining garlic, mint, verjuice and lemon juice, and pulse until smashed into a rough mix. Keep warm and set aside.
Step 5:
Set up 3 bowls: One with flour, one with egg whites and one with quinoa and chives.
Step 6:
Working in a line, crumb your fish fillets by first covering them in flour, then in egg and then in quinoa. Repeat until all your fish is nicely crumbed.
Step 7:
After your wedges have been cooking for 20 minutes, flip them and add your fish fillets to the tray. Cook for 10 minutes.
Step 8:
Flip your fish and continue baking for another 5 to 10 minutes, until everything is done.
Step 9:
Serve on some good-old-fashioned newspaper or baking paper with lemon wedges and a sprinkle of fresh chives.
