880g/ 1lb 12 oz floury potato, scrubbed and cut into chips
2 tbsp olive oil
50g fresh breadcrumbs
zest 1 lemon
2 tbsp chopped flat-leaf parsley
4 x 140g/5oz thick sustainable white fish fillets
200g/ 7oz cherry tomato
Heat oven to 220C/200C fan/gas 7. Pat chips dry on kitchen paper, then lay in a single layer on a large baking tray. Drizzle with half the olive oil and season with salt. Cook for 40 mins, turning after 20 mins, so they cook evenly.
Mix the breadcrumbs with the lemon zest and parsley, then season well. Top the cod evenly with the breadcrumb mixture, then drizzle with the remaining oil. Put in a roasting tin with the cherry tomatoes, then bake in the oven for the final 10 mins of the chipsí cooking time.
Give this classic combination a healthy makeover by oven cooking the ingredients instead of frying
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