Add a fresh herb crust to your fish dinner and serve with Australian sweet potatoes mashed with some mustard and sour cream for an easy enjoyable family dinner. This recipe is made with Barramundi but you can use any firm white fish.
Ingredients
600g Sweet Potato, peeled, chopped
1/4 cup (60g) light sour cream
3 teaspoons wholegrain mustard
3/4 cup sourdough breadcrumbs
1/3 cup (40g) grated parmesan
1 tablespoon chopped parsley
1 teaspoon finely grated lemon rind
3 teaspoons olive oil
4 x 120g barramundi fillets, skin off
250g steamed broccoli florets, to serve
Method
Preheat oven to 200°C/180°C fan-forced
Boil, steam or microwave sweet potato until tender. Mash with sour cream and mustard. Season to taste
Meanwhile, combine breadcrumbs, parmesan, parsley, lemon and oil in a bowl. Mix well
Place fish on a baking paper-lined tray. Coat fish with crumb mixture. Bake for 15-20 minutes until fish flakes easily with a fork
