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Crumbed Fish and Kumara Chips

By 5th September 2017Cook, Dining

with Pepperanato Puree

Pepperanato Puree

1 tablespoon olive oil
3 onions peeled and finely sliced
2 cloves of garlic, crushed
5oog Roma tomatoes, blanched,
refreshed, skinned and cut into
quarters
4 red peppers, chargrilled, skinned,
deseeded and thinly sliced
1 handful fresh basil
pinch salt
freshly ground black pepper to taste

Kumara Chips

4 Kumara cut into chunky chips
3 tablespoons olive oil
pinch each salt and white pepper

Crumbed Fish

3 tablespoons olive oil
Half a loaf wholemeal bread, processed
into breadcrumbs
pinch each salt and white pepper
4 x 100g fillets snapper
2 teaspoons Dijon mustard

For the Puree

Heat olive in a heavy-based saucepan. Add onions and garlic and sweat until the onions are translucent. Add tomato quarters, then add sliced peppers and cook for 2-3 minutes or until most of the liquid has evaporated. Add basil and puree with a stick blender or in a food processor. Season with salt and pepper.

For the chips

Preheat the oven to 180c. Line a baking tray with baking paper. Place kumara chips in a bowl, drizzle with olive oil and sprinkle with salt and pepper. Mix to coat chips. Lay chips in a single layer on the baking tray.
Bake for 10-12 minutes or until tender and golden.

For the fish

Line a baking tray with silicone baking sheet.
Heat olive oil in a heavy-based pan. Add breadcrumbs, salt and pepper and saute for 3-5 minutes or until crisp.
Brush top side of snapper with mustard. Then pat crisp breadcrumbs onto the mustard. Place snapper on baking tray.
Bake in preheated oven for 5 minutes.

 

Serve with a lemon wedge!