500g floury potatoes*, washed, dried and cut into wedges
2 Tbsp olive oil
1 Tbsp Gregg's Lemon Pepper Seasoning
¼ cup finely grated Parmesan cheese
2 Tbsp chopped fresh parsley
1 cup panko breadcrumbs
2 Tbsp flour
4 x 100g fish fillets**
1 egg, beaten with 1 Tbsp water
Baby peas (to serve)
Heinz [SERIOUSLY] GOOD® Lite* Aioli
NUTRITION INFORMATION: Average Quantity per Serving
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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Preheat the oven to 200°C (fan assisted). Place the potato wedges on a baking tray in a single layer. Mix the oil and Gregg's Lemon Pepper Seasoning together. Toss through the wedges. Bake for 40-45 minutes or until they are golden and cooked, turning halfway through cooking. While the wedges are cooking, prepare the fish.
Mix together the Parmesan cheese, parsley and panko crumbs in a shallow bowl. Place the flour on a plate.
Pat the fish fillets dry with paper towels. Dip the fish into the flour, shaking off any excess. Then dip the fish in the beaten egg and coat in the parmesan crumbs. Place on a tray. Refrigerate until ready to cook.
To make the Tomayo Sauce: Mix together the HEINZ [SERIOUSLY] GOOD™ Lite* Aioli and Wattie's Tomato Sauce, adding a squeeze of lemon to taste.
Heat a little oil in a frying pan over medium heat. Pan-fry the fish for 3-4 minutes on each side or until golden and cooked. Serve the fish with the seasoned potato wedges, baby peas and Tomato Sauce.
*Floury potato varieties are Agria, Red Rascal and Ilam Hardy. These varieties are excellent for roasting and wedges as they are low in water content but high in starch and have a fluffy texture.
**Tarakihi, gurnard, snapper or red cod fillets are perfect for this recipe.
What do I need?
500 g floury potatoes*, washed, dried and cut into wedges