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Crispy crumbed fish with roasted carrots and orange and olive salad


Enhance the taste and texture of your fish with this crumb and roast carrot salad.

Yields4 Servings
Prep Time5 minsCook Time35 minsTotal Time40 mins
 3 large carrots, cut into large batons
 1 tsp paprika
 Pinch of cayenne pepper
 ¼ cup (60ml) extra virgin olive oil
 ¾ cup (75g) dried breadcrumbs
 4 g thick skinless white fish fillets (such as blue-eye)
 50 g 50g unsalted butter, melted
 ½ bunch watercress, sprigs picked
 1 orange, peeled, pith removed, segmented
 ½ red onion, thinly sliced
 ½ cup (60g) pitted black olives, halved
 1 tbsp white wine vinegar
 ½ cup (150g) whole-egg mayonnaise
 1 tbsp harissa

Preheat oven to 220ºC and line 2 baking trays with baking paper.


Toss carrots with spices, 1 tablespoon oil and season. Spread on a tray and bake for 15-20 minutes until starting to soften.


Meanwhile, season breadcrumbs and place on a plate. Brush fish with butter, then coat well in crumbs. Place fish on other tray. Bake fish and carrots for a further 15 minutes, until fish is crisp and just cooked, and carrots are golden brown.


Place cress, orange, onion and olives in a bowl. Whisk vinegar and remaining 2 tablespoons oil together, season, then pour over salad and toss to combine.


In a small bowl, stir the mayonnaise and harissa together, then serve with the fish, carrots and salad.

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