Baked Basa Goujons With Potatoes & Lemony Greens

Preheat the oven to 240°C/ 220°C (fan)/ gas 9 and boil a full kettle

Chop your potato[es] (skins on) into small, bite-sized pieces

Add the chopped potatoes to a pot with plenty of boiled water with a pinch of salt and bring to the boil over a high heat

Once boiling, cook for 12-15 min or until fork-tender, then drain and return to the pot, keep covered until serving

Whilst the potatoes are cooking, zest half your lemon[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter)

Add your panko breadcrumbs to a plate

Add the lemon zest, your dried oregano, 1/2 tbsp [3/4 tbsp] [1 tbsp] olive oil and a pinch of salt and pepper to the breadcrumbs and mix everything together – these are your herby breadcrumbs

Cut your fish fillet[s] into strips

Add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour to a plate and a splash of milk to a small bowl

Coat the fish strips in the flour, tap off any excess, then add into the milk and then firmly press into the herby breadcrumbs to coat evenly – these are your coated fish fingers

Add the coated fish fingers to a baking tray (or two!) and put the tray[s] in the oven for 8-10 min or until cooked through and golden – these are your baked fish fingers

Tip: Your fish is cooked when it turns opaque and flakes easily

Reboil a kettle

While the fish fingers are cooking, add a small drizzle of olive oil and a pinch of salt and pepper to the drained potatoes

Roll the lemon[s] with your hand on a hard surface (to release more juice) and cut in half

Combine your mayo and a squeeze of lemon juice in a small bowl with a pinch of salt and pepper and give everything a good mix up – this is your zingy mayo

When the fish fingers are almost ready, add your blanched peas and spinach to a colander and pour boiled water all over them to refresh them, then drain well

Add a squeeze of lemon juice and a pinch of salt to the drained veg and mix it all together – these are your lemony greens