Fish Fingers with Wedges and Broccoli Pea Smash

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Bring a medium pot of salted water to the boil. Preheat BBQ hot plate to medium-high (if using). Toss potatoes on prepared tray with a drizzle of oil and season. Bake for 20-25 minutes, until tender. Turn once during cooking.
2. While potatoes cook, pat fish dry, remove any remaining scales or bones and season with salt. Cut fillets into 2 x 8cm strips and place in a medium bowl. Sprinkle over flour, season and toss to coat well. In a small bowl, whisk egg and pour over fish. Toss to coat well, making sure all fish is covered in egg.
3. Place breadcrumbs and lemon zest (if using) in a shallow bowl or plate. Coat fish with breadcrumbs, one handful at a time then set aside.
4. Cook broccoli and garlic in pot of boiling water for 3-4 minutes, until almost tender. Add peas and cook for a further 1-2 minutes. Drain well, return to pot with butter and mash. Season and cover to keep warm.
5. While veggies cook, heat a drizzle of oil in a large fry-pan on medium-high heat. Cook fish, in batches, for 1-2 minutes each side, until golden and just cooked through. Wipe out pan between batches and add more oil if needed. In a small bowl, combine mayonnaise and lemon juice.
6. To serve, divide wedges, broccoli pea smash and fish fingers between plates. Top with a dollop of lemon mayo.