LEMON PEPPER FISH WITH CHIPS AND BRUSSELS SLAW

Steps

1. oven to 230°C. Line an oven tray with baking paper.
2. Pat chips dry with paper towels, place on prepared tray in a single layer, drizzle with oil and season with salt and pepper.
3. Bake (on second highest rack) for about 15 minutes, until tender. Turn oven to high grill. Grill chips for about 10 minutes, until golden and crispy. Turn once during grill time to ensure even cooking.
4. While chips cook, remove woody stems from Brussels sprouts, cut in half lengthways and thinly slice. Grate carrot. Place in a large bowl along with olive oil, vinegar and first measure of hollandaise sauce. Season with salt and pepper and set aside.
5. Pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half. Combine flour, lemon pepper and salt in a medium bowl. Add fish to flour and toss to coat, shaking off excess as you go.
6. fry-pan on high heat. Cook fish for about 2 minutes each side (depending on thickness), until just cooked through. Remove from pan and set aside. Add spinach to Brussels slaw and toss to combine.
7. divide lemon pepper fish and chips between plates and serve Brussels slaw on the side. Top with a dollop of remaining hollandaise sauce or tomato sauce, if using.