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Crispy crumbed fish with roasted carrots and orange and olive salad

Authorbskt
DifficultyBeginner

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

[cooked-sharing]
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
1

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

2

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

3

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.

4

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.

5

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

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