3 medium potatoes, cut into 2cm wedges
1tbsp olive oil
75g plain flour
1tsp smoked paprika
4 cod fillets, or other firm white fish
2 eggs, lightly beaten
25g cornflakes, crushed
1 Preheat the oven to 190°C (fan 170°C/gas 5). Arrange the potato wedges on a baking tray. Drizzle with the olive oil and toss. Bake for 45min, turning halfway through, until golden and tender.
2 Meanwhile, combine the flour and paprika in a shallow bowl. Dust the fish, one at a time, in the flour mixture, shaking off any excess. Dip into the egg then the cornflakes crumbs, pressing firmly.
3 Arrange the fish on a baking tray lined with baking paper and bake for the final 15min of the chips’ cooking time.
4 Serve straight away with roasted cauliflower and pepper and a lemon sauce
For a light lemony sauce, combine 2tbsp mayonnaise, 2tbsp soured cream, 2tbsp lemon juice and 1tbsp freshly chopped flat-leaf parsley together in a bowl.