Herb-crumbed Fish with Oven-baked Wedges | Reader's Digest Australia
You can enjoy this delicious varitation on traditional fish and chips without worrying about the fat content – the secret to the golden wedges is to coat them with egg white, not fat.
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Cooking tools:
- Chef's knife
- Cutting board
- Pastry brush
- Oven
- Stove
- Saucepan
- Colander
- Baking sheet
- Mixing bowl
- Whisk
- Spatula
- Measuring spoon
- Measuring cup
- Paper towel
- Plate
Ingredients
- 750 g baking (floury) potatoes, peeled
- 1 teaspoon olive oil
- 1 eggwhite
- 4 firm white fish fillets, about 150 g each
- 1 tablespoon mayonnaise or aioli
- 3/4 cup (60 g) fresh white breadcrumbs
- 3 teaspoons butter, melted
- 3 teaspoons grated parmesan
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh flat-leaf parsley,
- plus extra sprigs to garnish
- salt
- freshly ground black pepper
- lemon wedges, to serve
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