No fish option - white fish fillets are replaced with chicken tenderloins.
No gluten option - panko crumbs are replaced with GF cornflakes.
Set oven to 220ºC.
Cut potatoes into chips and toss on a lined oven tray with 1 tbsp oil, 1 tsp oregano, salt and pepper. Roast for 20-25 minutes or until golden and tender.
2. Make the sauce
Zest lemon to yield 2 tsp, chop chives. Combine with yoghurt, juice from 1/2 lemon and 1 tbsp olive oil. Season to taste with salt and pepper. Set aside.
3. Prepare the crumbs & fish
Whisk 1 egg in a shallow bowl, place panko crumbs on a plate or piece of baking paper. Season with salt and pepper. Rinse fish fillets and place into bowl with egg wash.
4. Cook the fish
Heat a large frypan with 2 tbsp oil/butter over medium heat. Press fish fillets into crumb to coat then add straight to pan. Cook for 3-5 minutes on each side or until golden and cooked through.
5. Toss the salad
In the meantime, roughly chop lettuce and cucumber, wedge tomatoes. Slice or grate carrot. Toss together in a bowl and dress with olive oil and vinegar (optional).
6. Finish and plate
Serve fish with golden wedges, salad, sauce and remaining lemon cut into wedges.
Add 2 tbsp of mayonnaise to sauce for a smoother flavour.
No fish option - white fish fillets are replaced with chicken tenderloins. Increase cooking time to 4-5 minutes on each side or until cooked through.
No gluten option - panko crumbs are replaced with GF cornflakes. Crush to use.
Chives, 1/3 bunch *
Natural yoghurt, 1 tub (200g)
Panko crumbs, 1 packet (100g)
White fish fillets, 2 packets
Baby cos lettuce, 1
Continental cucumber, 1/2 *
Purple carrot, 1
From your pantry
Olive + oil/butter (for cooking), salt, pepper, dried oregano, 1 egg, vinegar (optional)