AT A GLANCE
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.
|01||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.|
|02||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.|
|03||For slaw, combine ingredients in a bowl, season to taste and toss well to combine.|
|04||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.|