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Crispy crumbed fish with roasted carrots and orange and olive salad

Name: Crispy crumbed fish with roasted carrots and orange and olive salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 3 large carrots, cut into large batons; 1 tsp paprika; Pinch of cayenne pepper; 1/4 cup (60ml) extra virgin olive oil; 3/4 cup (75g) dried breadcrumbs; 4 x 150g thick skinless white fish fillets (such as blue-eye); 50g unsalted butter, melted; 1/2 bunch watercress, sprigs picked; 1 orange, peeled, pith removed, segmented; 1/2 red onion, thinly sliced; 1/2 cup (60g) pitted black olives, halved; 1 tbs white wine vinegar; 1/2 cup (150g) whole-egg mayonnaise; 1 tbs harissa

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15m

35m

Crispy crumbed fish with roasted carrots and orange and olive salad

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

3 large carrots, cut into large batons
1 tsp paprika
Pinch of cayenne pepper
1/4 cup (60ml) extra virgin olive oil
3/4 cup (75g) dried breadcrumbs
4 x 150g thick skinless white fish fillets (such as blue-eye)
50g unsalted butter, melted
1/2 bunch watercress, sprigs picked
1 orange, peeled, pith removed, segmented
1/2 red onion, thinly sliced
1/2 cup (60g) pitted black olives, halved
1 tbs white wine vinegar
1/2 cup (150g) whole-egg mayonnaise
1 tbs harissa

Method

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.