Name: Crumbed flathead with crunchy slaw
Yield: 4
Ingredients: 700 gm floury potatoes, such as sebago, scrubbed, thinly sliced; 2 tbsp olive oil, plus extra for frying; 70 gm coarse sourdough breadcrumbs or panko crumbs; Finely grated rind of ½ lemon, plus extra wedges to serve; 1 tbsp finely chopped thyme; 500 gm flathead fillets, cut into rough 10cm pieces, or four 150gm skinless blue-eye fillets; 2½ tbsp Dijon mustard; Crunchy slaw; 1 celeriac, cut into julienne; 1 Granny Smith apple, cut into julienne; 1 pale celery stalk, thinly sliced, leaves torn; ¼ white cabbage, thinly sliced on a mandolin; ¼ Spanish onion, thinly sliced; 2½ tbsp extra-virgin olive oil; 2 tbsp crème fraîche; Finely grated rind and juice of ½ lemon, or to taste

Crumbed flathead with crunchy slaw

Crumbed flathead with crunchy slaw recipe - Preheat oven to 200C and put a roasting pan into heat. Combine potato and olive oil in a bowl, season to taste

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Serves 4

Think of this as a cold-weather take on fish and chips. A crunchy slaw adds texture and keeps things light and fresh, while the roast potatoes are a much easier proposition than deep-fried chips.

Ingredients

700 gm floury potatoes, such as sebago, scrubbed, thinly sliced

2 tbsp olive oil, plus extra for frying

70 gm coarse sourdough breadcrumbs or panko crumbs

Finely grated rind of ½ lemon, plus extra wedges to serve

1 tbsp finely chopped thyme

500 gm flathead fillets, cut into rough 10cm pieces, or four 150gm skinless blue-eye fillets

2½ tbsp Dijon mustard

Crunchy slaw

1 celeriac, cut into julienne

1 Granny Smith apple, cut into julienne

1 pale celery stalk, thinly sliced, leaves torn

¼ white cabbage, thinly sliced on a mandolin

¼ Spanish onion, thinly sliced

2½ tbsp extra-virgin olive oil

2 tbsp crème fraîche

Finely grated rind and juice of ½ lemon, or to taste

Method

1.Preheat oven to 200C and put a roasting pan into heat. Combine potato and olive oil in a bowl, season to taste, then add to hot pan and shake to spread out evenly. Roast until golden brown and tender (15-20 minutes). Season to taste.

2.Meanwhile, combine breadcrumbs, lemon rind and thyme in a bowl and season to taste. Brush fish with mustard, then toss in crumb mixture to coat evenly.

3.For slaw, combine ingredients in a bowl, season to taste and toss well to combine.

4.Heat a good splash of oil in a large frying pan over medium-high heat, add fish and fry, turning occasionally, until golden brown and cooked through (3-4 minutes). Serve with roast potatoes, slaw and lemon wedges.

Styling by Emma Knowles