Serves 4
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For the wedges

For the nuggets

To serve

  1. Preheat the oven to 200°C/180°C fan/gas mark 6.
  2. Add the oil to the roasting tray and allow to heat in the oven for five minutes.
  3. Remove from the oven and add the potato wedges, season with salt and pepper, and sprinkle with paprika. Bake for 20-25 minutes until golden brown.
  4. To make the nuggets, pulse the rolled oats in a food processor until fine. Combine with the breadcrumbs and set to one side.
  5. Add the breadcrumbs to one bowl, flour to another and the eggs to a third. Season the flour with salt and pepper.
  6. Dip the cod chunks in the flour and shake off any excess. Dip in the egg next, and then in the breadcrumb and oat mix.
  7. Place the coated cod chunks on a lined baking tray and spray with oil. Bake for 15 minutes turning halfway, until the outside is golden and firm to the touch.
  8. Serve with peas.

Nutrition Facts

Per serving 635kcals, 9.8g fat (1.9g saturated), 100.5g carbs, 6.9g sugars, 39.2g protein, 10.3g fibre, 0.353g sodium

DinnerFish & seafoodHigh-proteinBudget meals

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