- Fish & Chips.jpg (49.54 KiB) Viewed 290 times
Takes: 55 minutes
Serves: 4
No nutritional information available.
Ingredients
- Olive oil spray
- 1kg potatoes, unpeeled and cut into 1cm rounds
- 175g panko breadcrumbs
- Handful of dill, chopped
- 750g boneless firm white fish fillets, defrosted if frozen and halved lengthways
- Salt and freshly ground black pepper
- 2 eggs, beaten lightly
- 1½ tsp sumac (optional)
Method
1. Preheat the oven to 230°C/Fan 210°C/Gas Mark 8. Spray a baking tray with olive oil spray and place the potato rounds in single layer. Spray with olive oil and bake for 40 minutes, turning once, or until crisp and golden.
2. Meanwhile, combine the panko breadcrumbs and dill in a bowl. Season the fish with salt and pepper and coat in the egg, then toss in the breadcrumbs, pressing to coat.
3. Heat the grill to high. Put the fish on a foil-lined grill tray and spray with olive oil spray. Cook the fish under grill for 3 minutes, until lightly golden. Turn the fish, spray with oil and cook for a further 3 minutes or until cooked through.
4. Sprinkle the potatoes with sumac, if using, and serve with the fish and tartare sauce, lemon wedges and green salad, if liked.
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