Serves 2
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For the wedges:

For the crumbed fish:

To serve:

  1. Preheat the oven to 220 ̊C/200 ̊C fan/gas mark 8.
  2. Fill a large saucepan with water and season with salt. Bring the water to the boil and add the potato wedges. Parboil for 7-8 minutes until just tender.
  3. Drain the wedges and pat very dry with kitchen paper.
  4. Place the potatoes on a large, rimmed baking tray. Drizzle with olive oil and sprinkle with the spices and some salt and pepper. Toss to coat, then bake for 25-30 minutes or until golden and crisp.
  5. Meanwhile, place the fish on a baking tray and spread with the Dijon mustard.
  6. In a small bowl, combine the panko breadcrumbs, parsley, Parmesan, garlic, lemon zest, olive oil and some salt and black pepper.
  7. Sprinkle the crumbs over the fish, gently pressing them on so they stick. Bake for 12-15 minutes.
  8. Serve the fish on top of the wedges, along with some lemon wedges and garlic mayo or tartare sauce.

Note: Tartare sauce can be used as an alternative to Garlic mayo, if you wish.

Nutrition Facts

Per Serving: 815kcals, 29.9g fat (7g saturated), 60.7g carbs (4g sugars), 46.4g protein, 8.8g fibre, 0.525g sodium

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