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Nacho Crusted Fish with Bean Salsa

Prep Time:

10-15 minutes

Cook Time:

25-30 minutes


4-6 Servings




·         1 large orange kumara or two medium orange kumara, peeled and cut into chips

·         2 Tbspn coconut oil

·         Salt and pepper

·         1 can black beans, drained and rinsed under cold water through a sieve

·         1 avocado, coarsely chopped

·         1 cup tomatoes coarsely chopped

·         1 Tbspn olive oil

·         1 tsp lime or lemon juice plus extra wedges to serve

·         100g Pineapple Salsa tortilla chips (~3 cups) + extra for serving

·         1 cup of gluten-free or normal breadcrumbs

·         2 free-range eggs, lightly beaten

·         ~4-6 fish fillets, depending upon size (cut any large fillets in half)

·         4 Tbspn olive oil

·         To serve:

·         Mix 2 Tbspn of Greek yoghurt with 2 Tbspn of whole-egg mayonnaise and season with black pepper.

Mix well.


1.      Pre-heat the oven to 200°C. Place coconut oil onto a baking tray and place in the oven to melt. Once melted remove from the oven. Spread out kumara chips in an even layer and season with salt and pepper. Bake for ~25 minutes or until cooked.

2.      Meanwhile, prepare the salsa by combing the beans, avocado, tomato, lime or lemon juice and olive oil in a bowl. Taste and season with salt and pepper if need be.

3.      Next place the tortilla chips into a food processor and process until finely crushed. Transfer to a plate. Stir in the breadcrumbs. Season with salt and pepper.

4.      Place the eggs into a shallow dish.

5.      Pat dry the fish and then dip each fillet in egg and then in the breadcrumb mixture to coat. Set the crumbed fish fillets aside on a clean plate.

6.      Heat the olive oil in a large pan and cook the fish for a few minutes each side until golden and cooked through.

7.      To serve, place cooked fish fillets on a plate with fresh lime wedges and serve with kumara chips, salsa, and remaining tortilla chips.   

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