Fish bites, wedges and peas
, 50 min, Serves 4
Crispy almond-Parmesan-crusted fish chunks and roasted potato wedges, baked together until golden.
| prepPreheat oven to 220°C / 425°F (200°C / 390°F fan). | ||||||
| prepLine a large baking tray with baking paper. | ||||||
| 3 large floury potatoes (around 750 g), preferably Maris Piper, cut into wedges | Parboil potatoes 2 min, drain & dry | Toss potatoes with oil & seasoning | Roast potatoes 15 min, skin-side up | Coat fish in flour, egg, then crumb | Bake potatoes & fish together 15 min until golden | Serve with peas & lemon wedges |
| 1 tbsp cold-pressed rapeseed oil or extra virgin olive oil (for potatoes) | ||||||
| salt and freshly ground black pepper | ||||||
| 1 large free-range egg | Whisk egg | |||||
| 75 g Parmesan, finely grated | Mix Parmesan, almonds, paprika & thyme | |||||
| 75 g ground almonds | ||||||
| 1 tsp paprika (not smoked) | ||||||
| ¼ tsp dried thyme | ||||||
| 3 tbsp plain flour | ||||||
| 400 g thick skinless fish fillets, such as cod loin, cut into 2.5 cm chunks | ||||||
| cooked peas or mixed vegetables | ||||||
| lemon wedges | ||||||
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