Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
Estimated cost per serve is 12.99 dollar
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 1/4 cup plain flour
- 600grams small skinless flathead tails
- 1 avocado, diced
- 1/4 cup parmesan cheese, finely grated
- 1kilograms potatoes, unpeeled, scrubbed
- 100grams soft Greek feta, crumbled
- 250grams ricotta
- 4tablespoons olive oil
- 1tablespoons fresh rosemary leaves, chopped
Nutrition per serving
3180kJ / 760Cal
3180 Kilojoules or 760 Calories
36% of daily energy intake*
Protein
52.2grams
Fat
42.8grams
Carbs
41.0grams
Sugars
4.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat oven to 200°C fan-forced. Thinly slice unpeeled potatoes. Place in a large bowl with rosemary, 2 tablespoons of the oil, ricotta and parmesan. Season. Toss to coat. Tip into a baking paper-lined 20x30cm roasting pan, press into pan evenly. Cook for 35-40 minutes or until potatoes are tender and golden.
Step 2 of 3
Meanwhile, place flour on a large plate and season. Dust fish in flour and shake off excess. Heat 2 tablespoons of the oil in a large frying pan over medium heat. Cook fish, turning, for 5 minutes or until cooked through.
Step 3 of 3
Remove potatoes from oven and top with avocado and feta. Serve with crispy fish. Tip 1: Red delight potatoes are also suitable for this recipe. Tip 2: You can use slices of ling, snapper or other firm white fleshed fish for this recipe. Tip 3: Serve with iceberg lettuce, cut into wedges.
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