Almond Crusted Fish with Chips and Carrot Slaw

Steps

1. Preheat oven to 220°C. Line two oven trays with baking paper. Toss chips on first prepared tray with a drizzle of oil and lemon pepper (if using). Season with salt and roast for 25-30 minutes, until tender and golden. Turn once halfway to ensure even cooking.
2. Pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half, place onto second prepared tray and season with salt. Combine breadcrumbs, almonds, oil and lemon zest in a small bowl, breaking up almonds slightly with your fingers.
3. Top fish with crumb mixture and gently press down to adhere.
4. When chips have 6 minutes cook time remaining, bake fish (on oven rack above potatoes) for 4 minutes. Turn oven to grill and cook a further 1-2 minutes, until fish is just cooked through and crumb is golden. Watch fish closely to ensure it doesn’t burn.
5. While fish is cooking, prepare the slaw. In a medium bowl, mix lemon juice, oil and maple syrup/honey. Cut cucumber in quarters lengthways then thinly slice. Peel and grate carrots, thinly slice capsicum (if using). Add all to bowl with dressing, toss to combine and season.
6. To serve, divide chips, almond crusted fish and carrot slaw between plates.