Posted By : IamFresh

3 Feb, 2022 2:42 PM

Cooking Time : 30 Minute

INGREDIENTS

• 1kg potatoes, such as sebago, scrubbed and cut into 5mm-thick chips
• 90ml olive oil
• 120g panko breadcrumbs
• 2 tsp finely chopped thyme leaves
• 1 garlic clove, finely chopped
• Finely grated zest of ½ lemon, plus lemon wedges to serve
• 2 eggs
• 1 tbs Dijon mustard
• Seasoned plain flour, for dusting
• 500g skinless flathead or other firm white fish fillets, cut into rough 10cm pieces
• Mayonnaise or tartare sauce to serve

METHOD

• 1. preheat the oven to 240°C and place a baking tray in the oven on the top rack. Toss the potato and two-thirds of the olive oil in a bowl to evenly coat. Season then spread in a single layer on the tray. Bake, tossing occasionally, for 20-25 minutes.

• 2. To prepare the fish, heat the remaining oil in a frypan over medium-high heat. Add the crumbs, thyme, garlic and lemon zest and toast for 1-2 minutes until crisp and lightly golden, then tip onto a plate and season.

• 3. Whisk the eggs and mustard in a bowl to combine and place seasoned flour in a separate bowl. Dust the fish in the flour, then dip into the egg mixture and toss into the crumbs, pressing so the crumbs stick evenly to the fish.

• 4. Place the fish in a single layer on a well-oiled rack placed over a baking tray and put on the middle rack of the oven. Bake for 6-8 minutes until the fish is just cooked through. Serve with chips, lemon wedges, mayo or tartare sauce.