Lighter Baked Fish Fingers With Lemony Potatoes

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a full kettle

Chop the waxy potatoes in half

Add the halved potatoes to a pot of 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

Meanwhile, cut the tilapia fillets into strips

Zest 1/2 [1] lemon (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter)

Add the panko breadcrumbs to a plate

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

Add a handful of flour to a separate plate

Crack the egg[s] into a shallow bowl and beat with a fork

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

Add the coated fish fingers to a baking tray and put the tray in the oven for 14-15 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

While the fish fingers are cooking, add the juice of 1/2 [1] lemon (not a fan of citrus? Use a little less!), a drizzle of olive oil and a pinch of salt to the drained potatoes – these are your lemony potatoes

Combine the juice of the remaining lemon with the mayo and a pinch of salt and pepper – this is your lemon mayo

Wash the spinach, then pat it dry with kitchen paper

Heat a large, wide-based pan (preferably non-stick) with a knob of butter over a medium heat

Once hot, add the spinach and blanched peas and cook for 3-4 min or until the spinach has wilted – these are your buttery greens