Parmesan Fish Fingers with Sweet Potato Wedges

By February 20, 2017June 21st, 2020Seafood
pumpkin, during onion, baby spinach, soy sauce, eggs, cheese, natural yoghurt, cooking-meals-for-one

A healthy change to deep fried fish and chips.




30 Minutes


40-45 Minutes


  • 1 sweet potato cut into wedges
  • pinch of smoked paprika
  • ½ teaspoon Moroccan seasoning
  • pinch polenta
  • 1 tablespoon olive oil
  • 3 tablespoons grated parmesan
  • 2 tablespoon of extra polenta
  • 1 egg
  • 150g fish fillet (see note)
  • olive oil spray


  • 1 small handful of mixed lettuce
  • 2 cherry tomatoes, halved
  • 2 slices of Lebanese cucumber
  • 1 slice of red onion, cut in half
  • Squeeze of lemon juice

Serve with

  • Lemon wedge
  • Aioli, Mayo or tartare sauce


  • Preheat the oven to 200ºC
  • Line a small baking tray with baking paper
  • Toss potatoes until well coated with oil, spices and a pinch of polenta, place in a single layer on lined tray.
  • Cook for 25 mins until golden and crunchy, turning halfway through cooking.
  • Meanwhile combine the parmesan and extra polenta in a bowl.
  • Lightly beat the egg in a small bowl.
  • Dip the fish fillet into the egg and then into the polenta and cheese mixture, coat well and shake off any excess.
  • Place on the baking tray, spray with oil and bake for 20 minutes or until crisp and golden, turn after 10 minutes.
  • Assemble the salad ingredients on a plate, drizzle with lemon juice.
  • Add the fish fillet, potato wedges and lemon, plus a small tub of aioli, mayo or tartare sauce.


  • Best to use white fillets of fish, such as whiting, snapper or flathead.
  • You can leave the fillets whole or cut them into fish finger lengths

Share This Recipe !

Leave a Reply