Breaded Fish with Oven-Roasted Veggies and Herb-infused Yogurt Pickle Sauce
A healthy twist on the classic fish and chips. This recipe will make your Friday nights so much better!
Servings 2
Calories 536kcal
Ingredients
For the oven-roasted veggies
- 1 small parsnip chopped in big pieces
- 1 cup zucchini chopped in big pieces
- 1 large sweet potato (any color or variety) chopped in big pieces (we used purple sweet potatoes)
- 1.5 cup carrot chopped in big pieces
- 4 cloves garlic leave skin on and lightly crush
- 1 tablespoon extra-virgin olive oil or melted (refined) coconut oil
- 1 teaspoon ground cumin seeds
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- black pepper
For the fish
- 12 ounce white fish fillet of your choice
- 1 egg white only
- 1/2 cup Panko/breadcrumbs (GF if needed)
- flour of your choice (GF if needed)
For the sauce
- 1/4 cup onion finely chopped
- 1/4 cup pickle finely chopped
- 1 tablespoon Dijon mustard
- 3 tablespoons plain unsweetened yogurt
- 1/2 lime/lemon juice only (use less if using lemon)
- 1 teaspoon dried dill
- black pepper to taste
- sea salt to taste
- 1/4 cup fresh parsley
Instructions
- Preheat oven to 400͒F or 200C.
- Add all veggies, olive oil or melted coconut oil, and herbs to a baking sheet or oven dish. Toss well to coat. Roast for 40 minutes, stir every 10 to 15 minutes.
- Combine all sauce ingredients in a small bowl. Whisk well to combine. Set aside in the fridge.
- Whisk egg white until frothy. Dip fish filet in flour first, then egg white, and then breadcrumbs.
- Heat cooking oil over medium heat. Cook for 3-5 min each side or until golden.
Notes
For more info about the difference between refined and extra virgin coconut oil, CLICK HERE!