Guys! I’m so obsessed with the recipe I’m sharing with you today! Courgette fries have been on the menu a few too many times this month, if that’s even possible, I can’t get them out of my head.
Paired with a portion of white fish, topped with a fiery, herb-free, Gremolata, it’s my feel good, meal for one, at the moment.
How did I come up with this recipe? Well, let’s play a little game: If you had to pick one adjective to describe me, what would it be? Charming? Funny? A great cook? I like where you are going!
But, did you know that some of my family and friends might actually say Problem Solver?
It’s true, I am “ZE BEST” puzzle solver–or stuck zipper fixer, I’ve-lost-my-key savior. And, although some might prefer to be described differently, I’m very proud of my brain’s prowess. Problem solving and optimizing abilities are definitely a strength in my book.
I can’t help but apply those skills in most of what I do. One of my favorite things to do for this blog is finding tips and tricks to optimize your time in the kitchen–like giving you one-tray-bake or no-fresh-herb-in-the-house recipes. So many recipes out there use unnecessary appliances, equipment or ingredients, leaving the kitchen in a post-war state or the fridge filled with forgotten food. It’s infuriating.
All baked on the same baking sheet, this meal is as simple as can be, yet impressive and satisfying. I just wish I could have found a way to bread the courgette without using two bowls to minimize the washing up even more. However, the extra time spent in the kitchen is a small price to pay for these healthy, crispy fries. I hope you’ll find as much satisfaction cooking this dish as eating it.
- 1 Courgette
- 1 Egg White
- 25g (1/3 cup) Panko Bread Crumbs
- 10g (2,5 tbsp) Parmesan
- 150g White Fish
- 6 Kalamata Olives, pitted and finely chopped
- 1/4 Lemon Zest and Juice
- 1/4 tsp Chili Flakes
- 1/2 Garlic Clove, crushed
- 1/2 tsp Balsamic Vinegar
- 1 tbsp Olive Oil
- a few Basil Leaves, finely chopped (Optional)
- Turn oven on 220C/425F.
- Cut the courgette into 2-3cm thick sticks.
- In a bowl, whisk the egg white. In another bowl, mix the panko and Parmesan and season with salt and pepper.
- Dip the courgette sticks into the egg and then into the bread crumb mixture until well coated. Place on an oiled baking sheet and repeat with the remaining sticks.
- Drizzle olive oil over the courgette and baked in the oven for 15 minutes.
- In the meantime, take the fish out of the fridge and prepare the olive preparation by mixing the chopped olives, lemon zest, chili flakes, garlic, balsamic vinegar, olive oil and a few crack of black pepper in a small bowl.
- Season the fish on both sides with salt and pepper and a squeeze of lemon juice. Top with the olive preparation and keep aside.
- Take the courgette out of the oven. Flip the fries and carefully place the fish in a corner of the tray. Return to the oven for 10 more minutes
- Once the fries are golden brown on all sides and the fish is cooked through, plate up and sprinkle some basil leaves on the fish before serving with your favorite mayonnaise dip.
- Tips: Cutting the courgette in 9 sticks, lengthwise, always seems to give me the right thickness. (see video)