Give the Friday night fish a tasty makeover by adding parmesan and lemon zest to the breadcrumbs. Serve with homemade tartar sauce to mark the meal at ten! Satisfy everyone by cutting up fish and fries with this fresh version of the traditional version.

Ingredients Of Oven-Baked Fish and Wedges with Tartare Sauce

 4 medium (600g) Red Royale potatoes, cut into wedges
  • 2 teaspoons olive oil
  • 2 cups (140g) breadcrumbs, made from day-old bread
  • 1 lemon, zested
  • 1/3 cup finely chopped flat-leaf parsley
  • 1/3 cup (25g) finely grated parmesan cheese
  • 2 eggs, lightly beaten
  • 1 cup (150g) plain flour
  • 800g Blue Grenadier fish fillets, skin off, cut into 8 portions
  • Cooking oil spray
  • 1/2 cup (150g) whole-egg mayonnaise
  • 2 teaspoons lemon juice
  • 2 teaspoons capers, finely chopped
  • 1 tablespoon finely chopped flat-leaf parsley, extra
  • 1 teaspoon wholegrain mustard
  • Steamed broccolini, to serve

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METHOD Of Oven-Baked Fish and Wedges with Tartare Sauce

  • Step 1 Preheat the oven to 200 ° C. Grease the baking sheets with parchment paper. Place the potato wedges on one of the prepared trays. Drizzle with oil. Sprinkle with salt. Bake for 30 minutes, turning halfway, until crisp and golden.
  • Step 2 Combine bread crumbs, lemon zest, parsley and parmesan cheese on a plate. Season with salt and pepper. Place the flour on a plate. Place the eggs in a large bowl. Sprinkle the fish fillets with flour, dip in the egg and coat with the breadcrumb mixture. Place on the prepared tray. Spray with oil and cook the fish with the wedges for 15 minutes until the breadcrumbs are golden and the fish is cooked through.
  • Stage 3 Meanwhile, combine the mayonnaise, lemon juice, capers, extra parsley and mustard in a small bowl. Season with salt and pepper.
  • Step 4 Divide the fish and quarters between the serving plates. Serve with a spoonful of tartar sauce and steamed broccolini.