Serves: 4 | Preparation Time: 30 min
- 350g potatoes, washed, thinly sliced
- 1 leek, pale section only, washed, thinly sliced
- Salt & freshly ground black pepper
- 100ml olive oil
- 2 tbs grated parmesan
- 100g almond meal
- 2 eggs, lightly whisked
- 4 (about 500g) fillets dory), cut in half lengthways
- 1/3 cup chopped fresh parsley
- Zest of one lemon
Preheat oven to 220°C.
Arrange potato over a medium sized baking tray. Place the leeks in the oil to ensure a full coating and spread out over the potatoes. Brush with enough oil so all surfaces are coated well and sprinkle with parmesan and season well.
Bake on the top shelf of preheated oven for 20 minutes or until the potato is tender and golden.
Meanwhile, place seasoned almond meal with zest and egg in separate bowls. Dip 1 piece of fish in the egg, then the almond meal mix, pressing firmly to coat. Repeat with remaining pieces of fish.
Heat remaining oil in a non-stick frying pan over medium-high heat. Cook fish for 2 minutes each side or until cooked through.
Divide almond-crusted fish and potato and leek among serving plates. Sprinkle with parsley and serve immediately.
Finish with remaining lemon juice