Crumbed Fish ’N’ Chip Bake
Prep 15 mins / Cook 30 mins / Serves 4
500 g kumara, peeled, 1-cm wedges
2 zucchinis, 1-cm wedges
¼ cup olive oil
1 lemon, wedges
2/3 cup panko breadcrumbs
½ cup grated Parmesan
1 tbsp chopped parsley, plus extra leaves, to serve
1/3 cup aioli, plus extra to serve
500 g firm white fish fillets, 4 pieces
2 tbsps finely chopped cornichons
1 tbsp capers, drained and chopped
1. Preheat oven to very hot, 220 C. Line a large oven tray with baking paper. In a bowl, toss kumara and zucchini in 1 tbsp oil. Arrange in single layer on tray with lemon wedges. Season. Roast 20 mins, until starting to colour.
2. In a bowl, combine breadcrumbs, Parmesan, chopped parsley and remaining…
