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Breaded Fish with Oven-Roasted Veggies
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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!
Prep Time10 mins
Cook Time40 mins
Total Time1 hr 20 mins
Course: Dinner
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!