Panko pesto fish

• floury potatoes↗1kg kg

  cut into wedges

• olive oil↗2 tbsp tbsp

  plus a little extra for the baking sheet

• firm white sustainable fish↗4 pieces

  skinless and boneless

• free-from pesto2 tbsp tbsp

  (or regular)

• dried white breadcrumbs↗2 tbsp tbsp

  or panko breadcrumbs (gluten-free, if necessary)

• finely grated parmesan2 tbsp tbsp
• chopped pine nuts1 tbsp tbsp

  (optional)

• capers↗1 tbsp tbsp

  or cornichons, finely chopped

• chopped dill1 tbsp tbsp

  or parsley

• mayonnaise↗3 tbsp tbsp

  (dairy-free, if necessary)

• lemon↗¼

  zested and juiced

• cooked peas↗

  to serve

Step-by-step instructions

1. 1

   Heat the oven to 220C/200C fan/gas 7. Tip the wedges onto a baking tray and drizzle over 1 tbsp oil. Toss well. Bake for 50-55 mins, turning halfway through, until golden. Alternatively, cook in an air-fryer at 200C for 40-45 mins, shaking a few times during cooking.

2. 2

   After 35 mins of cooking, oil a baking sheet and add the fish pieces. Spread over the pesto, then scatter over the breadcrumbs. Drizzle with 1 tbsp oil and scatter the cheese and pine nuts over a few of the portions for those who like it (using separate trays if there’s a nut allergy, or simply omit). Bake for 10-12 mins until the topping is golden and crisp, and the fish is flaky. Alternatively, air-fry after the wedges are done.

3. 3

   Mix the capers, dill, mayo, lemon zest and juice with some black pepper in a small serving bowl. Serve the fish with the wedges and peas, and the dip alongside.