Ingredients
1/3 cup plain Greek-style yoghurt
1 Tbsp Dijon mustard
2 cloves garlic, crushed
1 Tbsp chopped dill
1 1/2 cups panko breadcrumbs
1/4 cup finely chopped flat-leaf parsley
500g skinless flathead fillets
Olive oil spray
Mixed salad leaves, to serve
HOMEMADE WEDGES
700g sweet potatoes, unpeeled, scrubbed, cut into wedges
500g sebago potatoes, unpeeled, scrubbed, cut into wedges
2 Tbsp extra virgin olive oil
Sea-salt flakes and freshly ground black pepper, to season
1 tsp sea-salt flakes, extra
1 tsp finely grated lemon zest
1 Tbsp finely chopped basil leaves
1 tsp finely chopped rosemary leaves
TARTARE SAUCE
1 cup mayonnaise
1 Tbsp chopped dill
2 Tbsp finely chopped gherkins
1 Tbsp capers, finely chopped
Method
-
Preheat oven to 220°C/200°C fan-forced. Line 2 large oven trays with baking paper.
-
For Wedges, put both potatoes, pointed-side up, in a single layer on one prepared tray. Drizzle with oil and season with pepper. Roast for 20 minutes.
-
Meanwhile, combine yoghurt, mustard, garlic and dill in a shallow bowl. Put breadcrumbs in a separate bowl with parsley and season. Dip one piece of fish in yoghurt mixture to coat, then press in breadcrumbs to secure. Put on remaining prepared tray. Repeat with remaining fish, yoghurt mixture and breadcrumbs. Spray well with oil.
-
Bake fish with wedges for a further 20-25 minutes or until fish is golden and just cooked through and wedges are browned and tender.
-
Meanwhile, combine extra 1 teaspoon of salt flakes, lemon zest, basil and rosemary in a small bowl.
-
For Tartare sauce, combine all ingredients in a small bowl. Season. Sprinkle wedges with lemon herb salt. Serve fish with wedges, salad and sauce.
