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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Step 1
Bring a pot of salted water to a boil. Add the new potatoes and boil until tender, about 15-20 minutes. Drain and let them cool slightly before crushing them lightly with a fork.
Step 2
Prepare the fish while the potatoes cook. Pat the Nile perch dry with paper towels. Mix the panko breadcrumbs, finely chopped sun-dried tomatoes, and grated Parmesan cheese in a bowl.
Step 3
Combine half of the butter with a drizzle of sun-dried tomato oil, then spread it over each fish fillet. Press the breadcrumb mixture onto the top of each fillet to form a crust.
Step 4
Preheat your oven to 200 degrees. Place the crusted fish on a baking tray and bake for 12-15 minutes or until the crust is golden and the fish flakes easily with a fork.
Step 5
While the fish is baking, bring another pot of salted water to a boil. Add the trimmed green beans and cook for 4 minutes until tender but crisp. Drain and set aside.
Step 6
Melt the remaining half of the butter and toss the crushed potatoes with it, fresh rocket, salt, and pepper. Mix until the rocket is slightly wilted and the potatoes are well coated.
Step 7
Serve the crusted fish alongside the rocket potatoes and the warm buttered green beans.