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Fish with Pineapple Basil Salsa & Crunchy Wedges

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Ingredients

Paprika Wedges
600g Potatoes Peeled
Drizzle of Neutral Oil e.g. rice bran, canola, sunflower
1/2 tsp Gluten Free Paprika
Few Grinds of Salt and Pepper
Pineapple Basil Salsa
2 Medium Tomatoes Diced
1 Red Capsicum Deseeded and Diced
Handful Fresh Basil Finely Sliced
1/4 Cup Finely Chopped Spring Onion Green Leaves Only
440g Can Pineapple Chunks in Syrup Drained, Rinsed and Diced
3 tsp Lemon Juice
1/2 tsp White Sugar
Few Grinds of Salt and Pepper to Taste
Cumin Spiced Fish
4 Tbsp Gluten Free All Purpose Flour
1/2 tsp Ground Cumin
450g Mild White Fleshed Fish Fillets We Used Gurnard
2 Tbsp Dairy Free Spread or Butter
4 Cups Shredded Lettuce

Fish with Pineapple Basil Salsa & Crunchy Wedges

Features:
  • Gluten Free
  • Medium

Ingredients

  • Paprika Wedges

  • Pineapple Basil Salsa

  • Cumin Spiced Fish

Directions

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Steps

1
Done

Preheat oven to 200°C (390°F) bake function. Line a baking tray with baking paper.

2
Done

Cut the potatoes into wedges, pat dry with a paper towel and place on the prepared tray. Drizzle with oil, sprinkle with paprika and season with salt and pepper. Cook in the oven until golden (30–40 minutes). Turn once during cooking.

3
Done

Make the salsa by placing all the ingredients in a bowl. Mix well and set aside.

4
Done

To prepare the fish, place the flour, cumin and a few grinds of salt and pepper in a large bowl. Mix well. Coat each side of the fish fillets with the flour mixture.

5
Done

Just as the wedges finish cooking, place a large frying pan over medium heat. Heat the dairy-free spread or butter in the pan, then fry each side of the fish for 2–3 minutes, until cooked through.

6
Done

Serve the fish with the salsa, lettuce and homemade wedges.

The Cafe

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Roast Beef with Soba Noodles & Green Beans
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Vietnamese Coconut Caramel Chicken