Very flash in the pan! Chic fish and thick fries
These meals from a new book with stew dishes are lush enough to please a crowd – and will save on the dishes!
These delicious chic fish and thick fries are best combined with tartar sauce and vinegar, if desired
For 4 persons
- 500 g good quality small to medium potatoes (such as Maris Piper, about 2-3 potatoes), unpeeled and scrubbed
- A dash of olive oil
- A good pinch of dried oregano or thyme
- Sea salt
- 4 white fish fillets (about 140 g / 5 oz each), such as cod, haddock, cabbage or hake, peeled (or use 1 larger whole fillet, about 450 g)
- 200 g samphire, any hard ‘spiky’ pieces removed
- A knob of butter (optional)
For the Parmesan cheese crust
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- 4 heaped tablespoons of fresh white breadcrumbs
- 3 tablespoons of grated Parmesan cheese
- 2 tbsp olive oil
- ¼ tsp sea salt and freshly ground black pepper, to taste
To serve (optional)
- Tartar sauce and vinegar
Preheat the oven to 220 ° C / 200 ° C Fan / Gas Mark 7. Find a large (with tabs) baking tray approximately 40 x 30 cm (or use a large, shallow frying pan of a similar size). Cut the potatoes in half lengthwise and then cut each half into three or four wedges, depending on the size.
Place in a bowl, add the olive oil and dried oregano or thyme, season with salt and mix to cover the wedges. Divide into a single layer, cut side down, on the baking sheet. Bake for 15-18 minutes until crisp and golden, then flip after 10 minutes.
Meanwhile, mix or stir the ingredients of the Parmesan cheese. If you are using a larger fish fillet, cut it into manageable pieces and tuck the thin ends of the fillets / pieces underneath so that they have a more even thickness. Spread the crust of the Parmesan cheese evenly over the top of the fish and place it between the wedges on the dish, so that everything stays in one layer.
Return to the top of the oven for another 5-7 minutes, until the fish is just cooked through. Meanwhile, put the samphire in a heatproof bowl and pour enough boiling water over it.
Let it rest for 5 minutes, then drain and stir in the butter (if using). When the fish is cooked, add the samphire to the baking tray and serve, optionally with tartar sauce and vinegar.