Thursday

Lemon and rosemary fish with chips

Serves 4 : Very easy : Quick
Ingredients
8 small fillets hake (about 60gm each)
1 tsp dried rosemary
40gm dried breadcrumbs
Grated rind and juice of 1 lemon

4 large tomatoes, halved
2 cups frozen peas
400gm oven chips
1 small pack mixed lettuce

Method
Cook the oven chips according to the packet instructions.
Grill or microwave the tomato halves.
Microwave, steam or boil the frozen peas.

Mix the breadcrumbs, rosemary and lemon rind together.
Brush the fish with lemon juice and coat lightly with the breadcrumb mix.

Meanwhile, spray a frying pan with non-stick cooking spray and heat.
Dry fry the fish for about 5 minutes each side (longer if cooking from frozen), or until the flesh flakes easily.

Divide the chips and other vegetables between 4 plates, with two fish fillets each.