PREPARATION
- Pre heat the oven to 180 degrees C.
- Wash the potatoes and chop them into slices like wedges.
- Put the potatoes in a bowl of water and in the microwave for 5 minutes.
- In a food processor or blender add bread, quinoa, parsley and lemon zest and blend until it forms crumbs.
- Check for bones and chop the fish into bite size pieces.
- Whisk egg in a bowl.
- Dip the fish into the egg and then into the crumbs coating them completely.
- Drain the potatoes and toss in the oil, oregano, garlic, rosemary and pepper.
- Put the fish and chips on a baking tray lined with baking paper and put in the oven for 15 minutes.
- Turn the chips and fish over and return to the oven for a further 5 minutes.
- Mix all sauce ingredients in a bowl and serve with lemon wedges, side salad and salt and pepper and enjoy
