Fish and Potato Scallops
- Cooking time: Less than 60 minutes
- Serves: 4
- Type: Family
Ingredients
- 3 large coliban potatoes
- 1 cup buttermilk
- 1 cup plain flour
- 2 cups soft wholegrain breadcrumbs
- 1â„2 cup chopped mixed fresh herbs (thyme, parsley, chives)
- 1â„4 cup grated romano or parmesan cheese
- 4 x 150-180g boned, firm white fish fillets
- Lemon wedges, salad leaves and aioli, to serve
Preparation method
1. Preheat oven to 200°C/180°C fan forced. Line 2 baking trays with baking paper; spray with olive oil. Cut potato into 8mm-thick slices. Dip into buttermilk then into flour to coat; shake off excess. Place on one tray; evenly spray with oil. Sprinkle with salt. Bake for 40 minutes, turning over halfway through cooking, until cooked and crisp.2. Meanwhile, combine breadcrumbs, herbs and cheese. Dip fish into buttermilk then into crumb mixture. Place on remaining tray; lightly spray with oil. Bake for 10 minutes until flesh is opaque. Serve with lemon, salad leaves and aioli.
Look for flavoured mayonnaise, such as garlic aioli, in the salad dressing aisle at supermarkets.
