Lemon & polenta crumbed fish with chips

The recipe for this month ? It¹s to show you it doesn¹t take long to cook a good dinner ­ proper fast food

Gluten free. Serves 4

If you’re in a rush, you could have steamed up lovely thick slices of potato the day before (or made extra when you were doing dinner last night). Take them from the fridge and cook them in olive oil or ghee until golden, then go on and do the fish. Just make a lot of them, as they go! This meal also uses a sustainable (high omega 3) fish, and is a great way to temper its assertive flavour.

12-15 Kipfler or Fingerling potatoes – washed and any eyes removed. If out of season, just use any good potato 3-4 tablespoons olive oil sea salt 1 cup polenta OR 4 pieces stale sourdough bread, crusts removed zest of a lemon 12 chives 2 stems parsley, leaves only good handful lemon thyme, woody stems discarded freshly ground black pepper 1 egg 2 tablespoons ghee 4 fish fillets / approx 400g –sea mullet is a good option, skin removed

Pre heat oven to 220C or 200C if fan forced.

Cut the potatoes in half lengthwise and place on a baking tray. If using larger potatoes, cut into smaller wedge size pieces. Drizzle with 1 tablespoon oil and massage it over all the potatoes. Sprinkle with a generous pinch of sea salt. Place in oven and bake for approx 20 mins, or until ready. Cooking time will depend a lot on their size and freshness, but they should be soft, golden and a little puffed when ready.

Add the polenta or bread to a food processor, together with the lemon zest a, chives, parsley, lemon thyme, a good pinch of sea salt and pepper. Pulse until the herbs are quite fine and, if using bread, the crumbs also are quite fine. Turn the mix out onto a flat plate.

Break the egg into a flat bowl or dish and beat. Dip each fillet into the egg, then into the crumb mix, pressing gently on the crumbs to help stick.

As the chips are just about ready, add oil as required and ghee to a frypan. If your frypan is very large, you may need more oil: the fat should be about ½ cm deep. When sizzling, but not smoking, add the fillets. It is better the heat is hot so the crumbs brown as the fillet takes so little time to cook, a higher heat will quickly brown the crumbs. Cook for 3–5 minutes, then turn and cook for another 2-3. Time will depend on the type and size of the fillet. Remove and drain on kitchen paper. Serve with hot chips, and lemon wedges if desired.