- 8 peeled potatoes, cut into chips
- Olive oil
- 800g threadfin salmon (or other thin white but meaty fish fillets), boned, skinned
- 120g (2 cups) fresh breadcrumbs
- 50g (1/2 cup) finely grated parmesan cheese
- Zest of one lemon
- 120g (1 cup) of finely chopped spring onions
- 1/2 cup flat-leaf parsley leaves, finely chopped
LEMON CAPER DRESSING
- 2 tablespoons good mayonnaise
- 1 tablespoon capers, drained
- 2 teaspoons of Dijon mustard
- Juice of 1 lemon
- Green beans or salad, to serve
- Step 1To make the oven chips, preheat oven to 200C (180C fan-forced).
- Step 2Toss potatoes in a little olive oil and lay out on a baking tray lined with baking paper. Bang in the oven for 35 minutes to brown.
- Step 3Lightly oil fish fillets and place on silver foil on a baking tray. Leave out so the fillets come up to room temperature.
- Step 4Toss together crumbs, zest, spring onions, parsley and finely-grated parmesan. Taste and season. Moisten crumbs with olive oil.
- Step 5Lightly squeeze a handful of crumbs so they hold together and press on to fish surface. Repeat until the faces of the fillets are thickly covered.
- Step 6Put fish in oven for 20 minutes. Turn the chips. After 20 minutes, check. Remove when crumbis golden and fish is just cooked and starts to flake, and potatoes are cooked and dark tanned. Sprinkle with a little salt.
- Step 7Make a simple undressed iceberg salad or pop on green beans.
- Step 8To make the dressing, whisk the mayo with the mustard and the capers. Add lemon juice and plate the fish with chips.
- Step 9Serve with the dressing on the side and salad or beans.
Use a good mayo as the base for your dressing.
- Author: Matt Preston
- Publication: Taste.com.au