Nadia Lim’s Lemon pepper-crumbed fish with crispy potatoes & watercress salad

Nadia Lim’s Lemon pepper-crumbed fish with crispy potatoes & watercress salad

Recipe by Nadia Lim

Recipe by Nadia Lim

PREHEAT oven to 220⁰C. Line an oven tray with baking paper.

  1. Toss potatoes on prepared tray with a drizzle of olive oil and season with salt and pepper. Arrange in a single layer and roast until golden and crispy, about 20 minutes. Turn once during cooking.
  2. While potatoes are cooking, prepare salad. Trims ends from radishes and slice radishes and cucumber thinly; set aside in a medium bowl with watercress and drizzle with a little olive oil, if desired.
  3. In a small bowl, mix all lemon caper mayo ingredients together and set aside.
  4. In a second small bowl, combine breadcrumbs and lemon pepper with a drizzle of olive oil and mix well. Pat fish dry with paper towels and remove any remaining scales or bones. When potatoes have about 7 minutes cook time remaining, remove tray from oven and lay fish on tray, season with salt and rub a little olive oil over. Lightly pack crumb mixture on top of fish. Bake until cooked through, 6–7 minutes.

TO SERVE, place crispy potatoes and fish on a plate. Serve watercress salad on the side. Drizzle lemon caper mayo over fish and/or salad. Serve with a wedge of lemon to squeeze over just before eating.


Crispy potatoes

200 g potatoes, scrubbed and sliced into 0.5cm-thick rounds


Watercress salad

2 radishes

½ Lebanese cucumber

½ bunch watercress


Lemon caper mayo

2 tablespoons mayonnaise

2 tablespoons chopped capers

Pinch of lemon zest

1 teaspoon lemon juice

1 tablespoon chopped parsley


Lemon-pepper crumbed fish

3 tablespoons panko breadcrumbs

½ teaspoon lemon pepper

150g fish fillet

1 lemon wedge, to serve


Recipe by kiwi chef, Nadia Lim


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