One-pan fish & chips
Save on the washing-up with our one-pan fish and chips served with long-stem broccoli. The recipe serves two, but you could easily double it
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 50g fresh white breadcrumbs
- 3tbsp olive oil
- 300g potatoes (such as Maris Piper), cut into wedges
- 3anchovy fillets in oil from a jar, drained and finely chopped
- 1tsp dried mixed herbs
- 1tsp garlic granules
- 200g long-stem broccoli
- 300g white fish fillets, skinless and boneless
- tartare sauce, to serve (optional)
Instructions
Step 1
Heat the oven to 200C/180C fan/gas 6 with a large roasting tin filled with the breadcrumbs inside. When golden (about 5 mins), tip into a bowl and set aside. Drizzle 2 tbsp of the oil into the tin, add the potatoes, season and toss to coat. Spread them out in an even layer and roast for 25 mins.Step 2
Meanwhile, mix the breadcrumbs with the anchovies, herbs and garlic granules. Toss the broccoli with the remaining oil and season.Step 3
Once the potatoes have had 25mins, scatter over the broccoli. Cook for a further 5 mins, then nestle in the fish. Top with the breadcrumbs. Return to the oven for 8-10 mins until the fish is cooked through and golden. Serve with tartare sauce, if you like.