Energy
2065kJ Fat saturated
5.00g
Fat Total
32.00g Carbohydrate sugars
-
Carbohydrate Total
10.00g Dietary Fibre
3.50g
Protein
41.00g Cholesterol
Preheat oven to 220°C. Arrange potato over a 17 x 24cm (base measurement) baking tray. Top with leek and season with salt and pepper. Drizzle with 2 tbs of the olive oil and sprinkle with parmesan. Bake on the top shelf of preheated oven for 20 minutes or until the potato is tender and golden.
Step 2 Meanwhile, place almond meal and egg in separate bowls. Dip 1 piece of fish in the egg, then the almond meal, pressing firmly to coat. Repeat with remaining pieces of fish.
Step 3 Heat remaining oil in a non-stick frying pan over medium-high heat. Cook fish for 2 minutes each side or until cooked through.
Step 4 Divide almond-crusted fish and potato and leek among serving plates. Sprinkle with parsley and serve immediately.
Makes 4 servings
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