FISH AND CHIPS

55 MINUTES | SERVES 4 EASY | LC

This recipe will sort out your chip shop cravings. This simple raw-to-roasted version works with any potato and the timings work well with the fish.

potatoes 700g, cut into wedges

vegetable oil 2 tbsp

lemon 1, zested and halved

firm white fish (such as cod, haddock or pollock) 4 skinless fillets

cornichons to serve

SAUCE

capers 2 tbsp, roughly chopped

natural yogurt 150ml

LEMON CRUMB TOPPING

panko breadcrumbs 40g

olive oil 2 tbsp, plus extra for frying

• Heat the oven to 230C/fan 210C/gas 8. Put the potato wedges and vegetable oil into a roasting tin, season and toss. Bake, turning halfway, for 50 minutes. When 10 minutes cooking time remains, reduce the temperature to 220C/fan 200C/gas 7.

• For the sauce, put the capers and yogurt into a small bowl. Squeeze in half of the zested lemon, season and combine.

• For the topping, mix together the lemon zest with the breadcrumbs and olive oil in a small bowl. Heat an ovenproof frying pan over a medium-high heat and add the breadcrumbs. Toast, tossing often, for 3-5 minutes or until deep golden. Transfer back to the bowl and wipe out the pan (removing it from the heat first).

• Heat a drizzle of olive oil in the frying pan and season both sides of the fish fillets. When the oil is hot, add the fish to the pan and fry for 2-3 minutes. Turn the fillets over and spoon the toasted breadcrumbs on top. Transfer the frying pan to the oven for 2-3 minutes or until the fish is cooked through and the breadcrumbs are hot. Serve with the sauce and cornichons on the side.

SWAP-INS

Use normal dried white breadcrumbs if you can’t find panko. If you don’t have capers, finely chop more cornichons and add to the yogurt.

PER SERVING 446 KCALS | FAT 14G SATURATES 2.3G | CARBS 39.2G | SUGARS 5.2G FIBRE 4.8G | PROTEIN 35.7G | SALT 0.8G