Oven-baked fish & chips

• 800g/ 1lb 12 oz floury potato g

  scrubbed and cut into chips

• olive oil↗2 tbsp tbsp
• fresh breadcrumb↗50g g
• zest 1 lemon
• chopped flat-leaf parsley2 tbsp tbsp
• 4 x 140g/5oz thick sustainable white fish

  fillets

• 200g/ 7oz cherry tomato g

Step-by-step instructions

1. 1

   Heat oven to 220C/200C fan/gas 7. Pat chips dry on kitchen paper, then lay in a single layer on a large baking tray. Drizzle with half the olive oil and season with salt. Cook for 40 mins, turning after 20 mins, so they cook evenly.

2. 2

   Mix the breadcrumbs with the lemon zest and parsley, then season well. Top the cod evenly with the breadcrumb mixture, then drizzle .0with the remaining oil. Put in a roasting tin with the cherry tomatoes, then bake in the oven for the final 10 mins of the chips’ cooking time.