Sun Dried Tomato Crusted Fish with Rocket Potatoes

Seafood
Contains Dairy

Dive into a sumptuous meal with our Sun Dried Tomato Crusted Fish. Expertly curated with an enticing tomato crust, this fillet of perch sits atop a bed of perfectly crushed rocket potatoes, promising an explosion of flavors in every bite.

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Nutrition Per Serving

Calories 706
Carbs 56.3g
Fat 37.4g
Fibre 11.2g
Protein 39.7g
Sugar 14.1g

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0.0 min
Preheat the oven to 180C. Boil a pan of salted water to be used later.
0.5 min
Finely chop the sun-dried tomatoes and garlic. Trim the green beans.
1.5 min
Finely grate the parmesan cheese.
2.0 min
Add the new potatoes to the boiling water.
3.5 min
In a bowl, mix together the panko breadcrumbs, parmesan, garlic and the sundried tomato oil and sundried tomatoes.
4.5 min
Place the fish fillet on a baking tray lined with baking paper. Season with salt and black pepper.
5.5 min
Spread the crumb mixture over the top of each piece, pressing down to coat well.
6.5 min
Place the fish fillet in the oven.
7.0 min
In a frying pan, melt half of the butter over medium heat.
7.5 min
Add the green beans and cook until they are tender and beginning to blister. Season with salt and black pepper.
10.0 min
Remove from the pan and set aside.
15.0 min
When the potatoes are tender, drain them and return to the pan.
15.5 min
Crush the potatoes with a fork.
16.5 min
Add the fresh rocket to the potatoes. Season with salt and pepper and combine with the remaining butter..
17.0 min
Remove the fish from the oven.
17.5 min
Serve the fish alongside the rocket crushed new potatoes and green beans.