Lemon fish with peas and sweet potato

By admin
22 May 2013

Can you believe it - making this beautiful dish takes less than an hour from preparation time to serving it to your guests!

Serves 6

Preparation time: 15 min

Cooking time: 30 min

2 sweet potatoes, cut into wedges (skin on)

30 ml (2 T) oil

5 ml (1 t) mixed herbs


60 ml (¼ c) flour

2 eggs

100 g breadcrumbs

2 ml (½ t) paprika

zest of 1 lemon

4 hake fillets, sliced

salt and pepper

60 ml (¼ c) oil


200 g peas

15 ml (1 T) cream

5 ml (1 t) chopped fresh mint

1.    Preheat the oven to 200 °C.

2.    Put the potatoes on a baking sheet, drizzle with the oil, sprinkle with the mixed herbs and toss to coat all over.

3.    Roast in the oven for 30 minutes, stirring during the cooking time.

4.    Fish: Put the flour on a plate. Whisk the eggs in a shallow bowl. On another plate mix the breadcrumbs, paprika and lemon zest.

5.    Season the fish with salt and pepper. Roll the fish in the flour, dip it in the egg, then roll it in the breadcrumb mixture until well coated.

6.    Heat the oil in a pan until hot. Add the fish and cook for 3 minutes on each side. Remove from the pan using a slotted spoon and set aside on paper towels. Repeat with the remaining fish.

7.    Peas: Boil the peas for 5 minutes, drain and crush with a fork. Stir in the cream and mint.

8.    Serve the fish with the sweet potato wedges and peas.

- Carmen Hendricks

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