One-pan fish & chips

• fresh white breadcrumbs↗50g g
• olive oil↗3 tbsp tbsp
• potatoes↗300g g

  (such as Maris Piper), cut into wedges

• anchovy fillets↗3

  in oil from a jar, drained and finely chopped

• dried mixed herbs↗1 tsp tsp
• garlic granules↗1 tsp tsp
• long-stem broccoli↗200g g
• white fish fillets↗300g g

  skinless and boneless

• tartare sauce↗

  to serve (optional)

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C fan/gas 6 with a large roasting tin filled with the breadcrumbs inside. When golden (about 5 mins), tip into a bowl and set aside. Drizzle 2 tbsp of the oil into the tin, add the potatoes, season and toss to coat. Spread them out in an even layer and roast for 25 mins.

2. 2

   Meanwhile, mix the breadcrumbs with the anchovies, herbs and garlic granules. Toss the broccoli with the remaining oil and season.

3. 3

   Once the potatoes have had 25mins, scatter over the broccoli. Cook for a further 5 mins, then nestle in the fish. Top with the breadcrumbs. Return to the oven for 8-10 mins until the fish is cooked through and golden. Serve with tartare sauce, if you like.