Fish fingers, sweet potato wedges and ketchup recipe

3 ratings

Get the kids involved with making these fish fingers and sweet potato wedges for a fantastic family meal. See method

Ingredients

3 large sweet potatoes, scrubbed
30ml (2 tbsp) olive oil
100g (3½oz) panko breadcrumbs
1 unwaxed lemon, zested
3 tbsp Parmesan, grated
2 tbsp parsley, finely chopped
2 tbsp plain flour
2 medium eggs, lightly beaten
2 x 350-400g (12-13oz) white fish fillets, skinned, deboned and cut into 8 chunky fingers

of the reference intake
Carbohydrate 71.3g Protein 49.1g Fibre 8.3g

Preheat oven to Gas Mark 6, 200°C, fan 180°C. Cut potatoes into wedges, place on a baking tray with 11⁄2 tbsp oil. Season and toss. Cook for 15 minutes.
Meanwhile, place the breadcrumbs into a bowl, add lemon zest, Parmesan and parsley. Season and mix well. Sprinkle the flour onto a plate. Pour the beaten egg onto another plate.
Dip the fish pieces into the flour, then the egg, then the crumbs, until coated. Place on a nonstick baking tray. Put the tomatoes into an ovenproof dish, drizzle with remaining oil, and season.
When the potatoes have been cooking for 15 minutes, remove from the oven and turn over. Return to the oven with the tray of fish and dish of tomatoes. Cook for 20 minutes or until the fish and potatoes are golden.
Five minutes before the fish and potatoes have finished cooking, remove the tomatoes from the oven and blitz in a food processor with the chutney until smooth. Sieve to remove lumps. Add sugar and season. Serve the fish and wedges in paper cones, or on a plate, with peas and lemon wedges.