(Serves 4)
Ingredients:
4 sustainable firm white fish fillets or loins (cod or haddock)
50g plain flour seasoned
2 eggs beaten
60g breadcrumbs
50g Parmesan cheese grated (optional)
2-3 large sweet potatoes cut into wedges
2 tbs oilve oil
100g smoked pancetta
300g frozen peas defrosted
2-3 spring onions finely sliced
1tbs fresh mint chopped (or 1 tsp mint sauce)
Small squeeze lemon juice
For the tartare sauce:
4 tbsp mayonnaise
½ tsp Dijon mustard
3-4 cornichons, finely chopped
1 tbs flat leaf parsley, chopped
Small squeeze lemon juice
1 lemon, cut into wedges for serving
Method:
1. Dip the fish into the seasoned flour, then the beaten egg and finally the breadcrumbs mixed with the grated parmesan.
2. Cook in a frying pan with a shallow layer of vegetable oil for around 6-7 minutes, turning until golden on both sides, drain onto some kitchen paper.
3. Cut the sweet potatoes into wedges then place into a bowl, drizzle with the oil, season with salt and pepper then toss around to make sure they are well coated. Tip onto a baking tray then cook at 200c gas mark 6 for 30-40 minutes.
4. In a pan fry off the pancetta until crispy then add in the peas and heat through before adding the mint, spring onions and lemon juice.
5. Season with salt and pepper.
6. Mix all of the tartare sauce ingredients in a bowl and set aside.
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