Hummus -Topped Angel Fish & potato wedges recipe | TASTE
Enjoy a delicious combination of hummus-topped angel fish fillets served with crispy cayenne-dusted potato wedges. A simple dish that's perfect for any meal.
Ingredients
- 2 x 250 g angel fish fillets
- 1 - 2 T olive oil
- 1 lemon, juiced
- Sea salt and freshly ground black pepper
- 120 g hummus
- Parsley, chopped, for sprinkling
- For the cayenne-dusted potato wedges:
- 6 medium to large potatoes, scrubbed, cut into wedges
- 2 T olive oil
- Sea salt
- Cayenne pepper, for dusting
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