Baked parmesan snapper schnitzel paired with slaw and roast potatoes

INGREDIENTS

800g baby potatoes, halved

2 tbsp extra virgin olive oil

1 tsp garlic powder

1 tsp smoked paprika

Pinch of salt

Snapper:

4 snapper fillets, skin removed

½ cup plain flour

2 eggs, lightly beaten

1 cup panko breadcrumbs

½ cup finely grated parmesan

Zest of 1 lemon

2 tbsp parsley, finely chopped

Slaw:

2 cups finely shredded cabbage

1 green apple, julienned

1 small fennel bulb, finely sliced

¼ cup dill leaves

Dressing:

¾ cup Greek yoghurt

1 tbsp wholegrain mustard

1 tbsp honey

Juice of ½ lemon

Salt and pepper

Preheat oven to 220°C.
In a large bowl, toss potatoes with olive oil, garlic powder, paprika, and salt until evenly coated. Place the potatoes on a lined baking tray and roast for 40 minutes, turning halfway, until golden and crisp.
Meanwhile, combine panko, parmesan, lemon zest, and parsley in a bowl.
Pat snapper dry. Coat each fillet in flour, then egg, then the parmesan crumb mixture, coating evenly.
Place the fish on a lined baking tray, lightly spray with olive oil and bake for 12-15 minutes until golden.
For the dressing, whisk together yoghurt, mustard, honey and lemon juice. Season to taste.
Combine cabbage, apple, fennel and dill in a large bowl. Toss through the dressing just before serving.

Serve the crispy snapper schnitzel alongside the roast potatoes and slaw, with extra lemon wedges.

Looking for recipe development for your brand? I create nutrition-led recipes for food brands, media and businesses.

Preheat oven to 220°C.
In a large bowl, toss potatoes with olive oil, garlic powder, paprika, and salt until evenly coated. Place the potatoes on a lined baking tray and roast for 40 minutes, turning halfway, until golden and crisp.
Meanwhile, combine panko, parmesan, lemon zest, and parsley in a bowl.
Pat snapper dry. Coat each fillet in flour, then egg, then the parmesan crumb mixture, coating evenly.
Place the fish on a lined baking tray, lightly spray with olive oil and bake for 12-15 minutes until golden.
For the dressing, whisk together yoghurt, mustard, honey and lemon juice. Season to taste.
Combine cabbage, apple, fennel and dill in a large bowl. Toss through the dressing just before serving.

Serve the crispy snapper schnitzel alongside the roast potatoes and slaw, with extra lemon wedges.

Looking for recipe development for your brand? I create nutrition-led recipes for food brands, media and businesses.

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