Crunchy Dijon snapper
- 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
Total fat 13g
Saturated fat 4g
Dietary fibre 9g
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.
Make it gluten free: Use gluten-free breadcrumbs and check mayonnaise and mustard are gluten free.
Hanu de Jong
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