CRUMBED FISH WITH CRUNCHY SLAW

Prep time 15 mins Cooking time 20 mins Serves 4

INGREDIENTS

700g floury potatoes, scrubbed

and thinly sliced

2 tbsp olive oil, plus extra for

frying

70g panko breadcrumbs

Finely grated rind of ½ lemon,

plus extra wedges to serve

1 tbsp finely chopped thyme

500g firm fish fillets, cut into

about 10cm pieces

2 ½ tbsp Dijon mustard

FOR CRUNCHY SLAW

1 celeriac, julienned

1 Granny Smith apple, julienned

1 pale celery stalk, thinly sliced,

leaves torn

¾ cabbage, thinly sliced

preferably on a mandolin

¼ Spanish onion, thinly sliced

2 ½ tbsp extra-virgin olive oil

2 tbsp crème fraiche

Finely grated rind and juice of ½

lemon, or to taste

METHOD

Preheat oven to 200°C and put a roasting pan in to heat. Combine potato and olive oil in a bowl, season to taste, then add to hot pan and shake to spread out evenly. Roast until golden brown and tender, 15-20 mins. Season to taste. Meanwhile, combine breadcrumbs, lemon rind and thyme in a bowl and season to taste. Brush fish with mustard, then toss in crumb mixture to coat evenly. For slaw, combine ingredients in a bowl, season to taste and toss well to combine. Heat a good splash of oil in a large frying pan over medium-high heat, add fish and fry, turning occasionally until golden brown and cooked through, 3-4 mins. Serve with roast potatoes, slaw and lemon wedges.