Recipe • 1 March 2024

Fuss-Free Crumbed Fish with Roasted Potatoes & Tartare Sauce

This easy fish traybake makes for a fresher, more luxurious version of fish and chips.

SERVES 4, READY IN 40 MINUTES

POTATOES	2 Tbsp butter	SLAW
a drizzle of oil	1 lemon	1 beetroot
800g potatoes	50g panko breacrumbs	350g pre-cut slaw
	1 tsp lemon pepper	2 Tbsp vinegar
FISH	1/4 tsp dried tarrgon
600g, white fish, skinless	1/2 tsp ground fennel	TO SERVE
and boneless, e.g. tarakihi or	1/4 tsp garlic powder	Tartare Sauce
snapper		2 sprigs of dill

1. Before you start Preheat the oven to 220°C (or 200°C fan bake). Line an oven tray with baking paper and drizzle with oil.

2. Prep & cook the potatoes Thinly slice the potatoes into rounds and toss on the oven tray. Season with salt and pepper and roast in the oven for an initial 15–20 minutes, until almost cooked.

3. Meanwhile, prep the fish Pat the fish dry with a paper towel, remove any scales and bones, and set aside. Microwave the butter in a bowl for about 20 seconds or until melted. Zest the lemon and add to the bowl with the breadcrumbs, lemon pepper, tarragon, fennel and garlic powder, and mix well to combine. Cut the zested lemon into wedges and set aside for serving.

4. Bake the fish When the potatoes have been cooking for 20 minutes, remove the tray from the oven and top with the pieces of fish. Sprinkle the crumb mixture evenly over the fish and return the tray to the oven to cook for a further 8–10 minutes, until the fish is just cooked through, the crumb is golden and the potato is tender.

5. Meanwhile, make the slaw Grate the beetroot. Combine the slaw ingredients together in a bowl and toss to combine.

6. Serve Spoon the potatoes and pieces of fish onto plates and serve the slaw on the side. Dollop over the tartare sauce and sprinkle the dill over the fish. Serve with the lemon wedges for squeezing.