Name: Fish parmigiana with dill slaw
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 8 frozen oven-bake crumbed fish fillets; 1 1/4 cup canned parmigiana tomato mix; 50 gram char-grilled red capsicum, finely chopped; 1 teaspoon finely grated lemon zest; 3/4 cup grated mozzarella cheese; 1/2 small savoy cabbage, finely shredded; 3 celery sticks, thinly sliced; 1/2 small red onion, thinly sliced; 1/3 cup chopped dill; 1/2 cup egg mayonnaise; 2 tablespoon lemon juice; oven-bake chips, to serve

Fish parmigiana with dill slaw

Served with oven-baked chips and crisp slaw, these cheesy crumbed fish fillets will be gobbled up by the whole family.

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Serves 4

Prep

10M

Cook

15M

Total

25M

Ingredients

8 frozen oven-bake crumbed fish fillets

1 1/4 cup canned parmigiana tomato mix

50 gram char-grilled red capsicum, finely chopped

1 teaspoon finely grated lemon zest

3/4 cup grated mozzarella cheese

1/2 small savoy cabbage, finely shredded

3 celery sticks, thinly sliced

1/2 small red onion, thinly sliced

1/3 cup chopped dill

1/2 cup egg mayonnaise

2 tablespoon lemon juice

oven-bake chips, to serve

Method

1.Preheat oven to 200°C (180°C fan-forced). Grease a baking tray. Arrange fish, flat- side down. on prepared tray. Bake for 12 minutes. Turn fish; bake for 5 minutes.

2.Combine tomato mix, capsicum and zest in a small bowl. Spoon mixture onto fish; sprinkle with mozzarella. Bake for 5-7 minutes or until cheese is golden and fish is crisp.

3.Meanwhile, combine cabbage. celery, onion and dill in a large bowl. Add combined mayonnaise and juice; toss to combine.

4.Serve fish and chips with slaw.

Use fish fingers or chicken schnitzels instead of fish fillets. You’ll find parmigiana tomato mix in the canned vegetable aisle; freeze unused tomato mix for up to 2 months.
Note

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