CRUMBED FISH’N’CHIP BAKE

SERVES 4 PREP 15 MINS COOK 30 MINS

• 500g sweet potato, peeled, 1cm wedges

• 2 zucchini, 1cm wedges

• ¼ cup olive oil

• 1 lemon, cut into wedges

• ²/³ cup panko crumbs

• ½ cup grated parmesan

• 1 tbsp chopped parsley, plus extra leaves to serve

• 500g firm white fish fillets (4 pieces)

• ¹/³ cup aioli, plus ¹/³ cup extra to serve

• 2 tbsp finely chopped cornichons

• 1 tbsp capers, drained, chopped 1 Preheat oven to 220°C. Line a large oven tray with baking paper. Toss sweet potato and zucchini in 1 tbsp oil on tray. Arrange in single layer on tray with lemon wedges. Season. Roast 20 mins until starting to colour.

2 In a bowl, combine crumbs, parmesan, parsley and remaining oil. Mix well, season. Reduce oven to 200°C.

3 Add fish pieces to tray, flatside up. Spread each with

1 tbsp aioli. Press crumb mixture onto fish. Bake a further 5-6 mins until fish is just cooked through and crumb is golden and crisp.

4 Stir cornichons and capers through aioli. Scatter bake with parsley and serve with aioli.