Crunchy Dijon snapper

Serves: 4
Time to make: 30 mins

Total cost: $ 29.68 / $ 7.42 per serve

(at time of publication)

Ingredients
Nutrition Info.(per serve)

600g frozen kumara chips
1 tablespoon reduced-fat mayonnaise
1 tablespoon Dijon mustard
4 x 150g snapper fillets
1/4 cup dried breadcrumbs
oil spray
2 cloves garlic, chopped
4 cups broccoli florets

Nutrition Info

Kilojoules 1960kJ
Calories 468cal
Protein 36g
Total fat 13g
Saturated fat 4g
Carbohydrates 50g
Sugars 21g
Dietary fibre 9g
Sodium 290mg
Calcium 90mg
Iron 3mg

Instructions

1 Preheat oven to 180°C. Place chips on a baking tray lined with baking paper. Bake following packet directions until cooked and golden.

2 Meanwhile, stir together mayonnaise and mustard in a small bowl. Place fish on a second baking tray lined with baking paper. Brush mustard mixture on top of fish then coat fish with breadcrumbs.

3 Bake for 10 minutes or until fillets are firm to touch. Turn on grill and grill fish about 20cm from heat for about 3 minutes or until breadcrumbs have browned.

4 Meanwhile, place a frying pan over a medium-high heat and spray with oil. Add garlic and broccoli and cook for 3-4 minutes or until broccoli is bright green and tender-crisp.

5 Serve fish with kumara chips and garlic broccoli.

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