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    Saturday, October 24, 2015

    Almond-crusted fish with potato and leek Recipe

      Almond-crusted fish with potato and leek Recipe

         2 tablespoons pre-grated parmesan
        1 x 100g pkt almond meal
        2 eggs, lightly whisked
        4 (about 500g) white fish fillets (such as smooth dory), cut in half lengthways
        1/3 cup loosely packed chopped fresh continental parsley

        2 large (about 350g) desiree potatoes, washed, thinly sliced
        1 leek, pale section only, washed, thinly sliced
        Salt & freshly ground black pepper
        80ml (1/3 cup) olive oil

     Almond-crusted fish with potato and leek Recipe


        Step 1

        Preheat oven to 220°C. Arrange potato over a 17 x 24cm (base measurement) baking tray. Top with leek and season with salt and pepper. Drizzle with 2 tablespoons of the olive oil and sprinkle with parmesan. Bake on the top shelf of preheated oven for 20 minutes or until the potato is tender and golden.
        Step 2

        Meanwhile, place almond meal and egg in separate bowls. Dip 1 piece of fish in the egg, then the almond meal, pressing firmly to coat. Repeat with remaining pieces of fish.
        Step 3

        Heat remaining oil in a non-stick frying pan over medium-high heat. Cook fish for 2 minutes each side or until cooked through.
        Step 4

        Divide almond-crusted fish and potato and leek among serving plates. Sprinkle with parsley and serve immediately.

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    Item Reviewed: Almond-crusted fish with potato and leek Recipe Rating: 5 Reviewed By: Mrs. Chef
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