This posh substitute for fish fingers and chips makes for a great TV dinner.
SERVES 4 – PREP 15 MINS – COOK 30 MINS
4 tbsp olive oil
4 x 125g skinless, boneless cod fillets
50g dry white breadcrumbs
25g Parmesan, grated
1 egg, beaten
1. Heat oven to 220C, Gas 7. Line a roasting tin with a Teflon non-stick sheet. Scatter over the potatoes, season with salt and drizzle over 2tbsp oliveoil. Roast for 20 mins.
2. Meanwhile, slice the fish into finger-size pieces. Mix the breadcrumbs, Parmesan and season. Dip the fish into the egg, then roll in the crumbs to coat.
3. Put the fish on to another Teflon-lined baking tray and drizzle over the rest of the olive oil.
4. Put the fish in the oven and cook for 10 mins until crisp. Turn the potato wedges over. Cook for 10 more mins until golden. Serve with ketchup or sweet chilli sauce.
Per Serving: 442 cals, 16g fat (3g saturate), 41g carbs.