880g/ 1lb 12 oz floury potato, scrubbed and cut into chips
2 tbsp olive oil
50g fresh breadcrumbs
zest 1 lemon
2 tbsp chopped flat-leaf parsley
4 x 140g/5oz thick sustainable white fish fillets
200g/ 7oz cherry tomato
We’ve halved the fat and calories
of this traditional favourite by cooking it
in the oven instead of frying.
Although potatoes don’t count
towards your 5-a-day, they’re a useful
source of vitamin C as well as B6,
potassium and manganese.
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.
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.