Crumbed Fish and Chip bake

clock 15 minutes + 25 minutes bowl Serves 4


  • 500g kumara, peeled, cut into 1cm wedges
  • 2 courgettes, cut into wedges
  • ¼ cup olive oil
  • 2 lemons
  • 2/3 cup panko crumbs or breadcrumbs
  • ½ cup grated parmesan
  • 1 Tbsp chopped parsley, plus extra to serve
  • 4 firm white fish fillets
  • 1/3 cup aioli, plus extra to serve
  • 2 Tbsp gherkins, finely chopped
  • 1 Tbsp capers, drained, chopped
Buy these ingredients now


  • 1. Preheat oven to 220°C (200°C fan-forced). Line a large oven tray with baking paper.

  • 2. In a bowl, toss vegetables in 1 Tbsp of the oil. Arrange in a single layer on the tray with lemon wedges. Season with salt and pepper, and roast for 20 minutes until starting to colour.

  • 3. In a bowl, combine breadcrumbs, parmesan, parsley and remaining oil. Mix well and season.

  • 4. Reduce oven to 200°C (180°C fan-forced) and take vegetables out of the oven. Add fish to tray, flat-side up. Spread each with 1 Tbsp aioli, then press crumb mixture onto fish.

  • 5. Bake for a further 5-6 minutes until fish is just cooked through and the crumb is golden.

  • 6. In a small bowl, combine extra parsley, lemon zest and juice, gherkins and capers.

  • 7. Scatter fish bake with parsley mixture and serve with extra aioli.

  • Tip: To make this gluten free, replace the breadcrumbs with gluten free breadcrumbs. Check the label of the aioli to make sure it doesn’t contain malt vinegar.

By Food to Love

Related Recipes