POSH FISH & CHUNKY CHIPS

Serves 4

• 500g (1lb 2oz) small to medium good-quality potatoes (such as Maris Piper, about 2-3 potatoes), unpeeled and scrubbed

• A splash of olive oil

• A large pinch of dried oregano or thyme

• Sea salt

• 4 white fish fillets (around 140g/5oz each), such as cod, haddock, coley or hake, skinned (or use 1 larger whole fillet, around 450g/1lb)

• 200g (7oz) samphire, any tough ‘spiny’ pieces removed

• A knob of butter (optional)

For the Parmesan crust

• 4 heaped tbsp fresh white breadcrumbs

• 3tbsp grated Parmesan cheese

• 2tbsp olive oil

• ¼tsp sea salt and freshly ground black pepper to taste

To serve (optional)

• Tartare sauce and vinegar

Preheat the oven to 220°C/fan 200°C/gas 7. Find a large (lipped) baking tray around 40 x 30cm (or use a large, shallow roasting tin of a similar size).

Cut the potatoes in half lengthways, then cut each half into three or four wedges, depending on their size. Place in a bowl, add the olive oil and dried oregano or thyme, season with salt and toss to coat the wedges. Spread out in a single layer, with a cut-side down, on the baking tray. Bake for 15-18 minutes until crisp and golden, turning after 10 minutes.

Meanwhile, mix or whizz the Parmesan crust ingredients. If using one larger fillet of fish, cut it into manageable pieces, then tuck any thin ends of the fillets/pieces under so they are a more even thickness. Spread the Parmesan crust evenly over the top of the fish, then place in between the wedges on the tray, keeping everything in one layer. Return to the top of the oven for a further 5-7 minutes, until the fish is just cooked through.

Meanwhile, put the samphire into a heatproof bowl and pour over enough boiling water to cover. Leave for 5 minutes, then drain and stir in the butter (if using). Add the samphire to the baking tray when the fish is cooked, then serve, with tartare sauce and vinegar if liked.