Crumbed Fish with Hand-Cut Chips and Tartare Sauce

Steps

1. oven to 230°C. Line two oven trays with baking paper.
2. Pat chips dry with paper towels. Toss with a drizzle of oil on first prepared tray and season with salt and pepper. Cook for about 25 minutes, until cooked through. Turn once during cooking.
3. While chips cook, grate carrot and dice tomato 2cm. Place in a medium bowl with baby leaf lettuce and set aside. Combine panko breadcrumbs, olive oil and herb spice mix in a small bowl and set aside.
4. Pat fish dry with paper towels and remove any remaining scales or bones. Place on second prepared tray and pack panko breadcrumb mix on top of each piece of fish.
5. When chips have about 10 minutes cook time remaining, bake crumbed fish (on rack above chips) for about 6 minutes (depending on thickness), or until cooked through and golden.
6. Add peas and butter to a small pot on medium heat and cook for 2-3 minutes, until heated through. Season with salt and pepper and roughly smash. Toss garden salad with olive oil and vinegar to combine and season to taste with salt and pepper.
7. Divide hand-cut chips, crumbed fish and smashed peas between plates. Top with a dollop of tartare sauce or tomato sauce (if using). Serve garden salad on the side.