- 1 large sweet potato, washed
- Olive oil
- 3 cups peas
- 25g butter
- 60g parmesan, grated
- 1 tbsp chopped parsley
- 1 tbsp chopped chives
- 4 x 180g fillets white fish, skinoff, pin boned
- 1/2 cup plain flour
- 1 egg, mixed with a dash of milk
- Vegetable oil
Varieties such as snapper, flathead and whiting are good choices for children as they have a mild, sweet flavour.
Pre-heat oven to 200C. Cut sweet potato into long wedges. Place in a
baking tray, season with salt and pepper and drizzle with olive oil.
Bake for 20 minutes or until golden brown. Keep warm.
Boil peas for three minutes. Drain and add butter. Use a stick blender to make a rough puree. Keep warm.
Mix parmesan, parsley and chives together in a bowl. Dust fish in flour, then egg wash and then press on parmesan and herbs to coat well. Heat a little vegetable oil in a non-stick frying pan and fry fish for two to three minutes on each side or until just cooked and cheese is golden brown.
Serve fish with peas and sweet potato.