Crispy Fish & Chips (Oven-Baked)

Directions

• Roast the chips
  Preheat the oven to 220°C / 425°F.
  Toss the potato wedges with olive oil, salt and pepper. Spread out on a large tray and roast for 30–35 minutes, turning halfway, until golden and crisp.
• Make the crumb topping
  Finely chop the cooked bacon and add it to a bowl with the breadcrumbs, lemon zest, a pinch of salt and pepper, and a drizzle of olive oil. Mix until everything is well combined but still light and crumbly.
• Coat the fish
  Pat the fish fillets dry.
  First, dust each fillet lightly in the flour, shaking off any excess.
  Next, dip into the egg, coating fully.
  Finally, press firmly into the bacon breadcrumbs, making sure the fish is well covered.
• Bake the fish
  Place the coated fish on a lined baking tray.
  Drizzle lightly with olive oil.
  Bake in the oven for 12–15 minutes, until the fish is cooked through and the coating is golden and crisp.
• Peas
  Heat the peas with a knob of butter or a splash of olive oil. Lightly crush with a fork and season to taste.
• Serve
  Serve the crispy baked fish with the oven chips and crushed peas. Finish with lemon wedges.