Posh fish & chips
Cut 1kg potatoes into wedges. Toss with
1 tbsp olive oil and 1 tbsp seasoned
flour, then roast for 30 mins at 200C/
fan 180C/gas 6 until cooked. Prepare the
fish, as above, sitting 4 vines of cherry
tomatoes on the tray alongside, then cook
as above while you keep the chips warm.
While you’ve got the food processor
out, why not make double the amount
of crust and freeze half for next time –
just sprinkle straight from the freezer bag.
Heat the grill to medium. Place the fish
fillets, skin-side up, on a baking tray, then
grill for 4 mins. Meanwhile, place the
rosemary, bread, lemon zest and some
seasoning in a food processor, then blitz
to make fine crumbs.
Turn the fish over, then press a quarter
of the crumbs over the top of each fillet.
Drizzle with olive oil, then grill for 4 mins
until the crust is golden and the fish is
cooked through and just flaking. Serve
with buttered new potatoes and lemon
wedges for squeezing over.