0:20 Prep / 0:35 Cook / 4 Serves

INGREDIENTS

• 600 gram kipfler potatoes, scrubbed, quartered
  
• 1 tablespoon olive oil
  
• 1 clove garlic, crushed
  
• 1 cup dry breadcrumbs
  
• 1/2 cup finely grated parmesan cheese
  
• 2 tablespoon finely chopped basil
  
• 2 tablespoon finely chopped parsley
  
• 8 small flathead fillets
  
• 1/2 cup mayonnaise
  
• prepared tartare sauce, lemon wedges and salad leaves, to serve

METHOD:

Step 1
Preheat oven to 200°C. Lightly grease a baking tray.

Step 2
Combine potatoes, oil and garlic in baking dish. Season to taste and toss gently. Bake 30-35 minutes, until golden and tender.

Step 3
Meanwhile, combine breadcrumbs, cheese, basil and parsley in a medium bowl. Season to taste.

Step 4
Brush fish fillets liberally with mayonnaise. Coat in breadcrumb mixture, pressing firmly. Spray with oil. Place fish on prepared tray. Bake 10-15 minutes until golden and cooked through – fish will flake easily when tested with a fork.

Step 5
Serve crumbed fish with the potatoes, tartare sauce, lemon wedges and salad leaves.

Recipe & photograph by Women’s Day.