Fruity fish and chunky chips

Serves 4 : Easy : Quick
Ingredients
4 large hake fillets

1 small ripe mango
1 tsp chopped root ginger
1 Tblsp mint sauce
1 Tblsp mango chutney
2-3 slices bread
1 tsp turmeric
1 tsp cumin
1 Tblsp lemon juice

400gm potatoes, scrubbed and cut into large chips

Method
Spray a baking tray with non-stick cooking spray.
Spread the chips out on the baking tray.
Spray the chips with non-stick cooking spray and grind over a little salt and some pepper.
Bake in the oven for 30 minutes until the chips are crisped on the outside and soft in the middle.

Peel the mango, cut the flesh off the stone and chop.
Grind the bread into crumbs.

Combine the mango, cumin, turmeric, ginger, chutney, mint sauce and lemon juice.

Spray a casserole dish with non-stick cooking spray.
Place the hake in the casserole dish in a single layer.
Spoon the mango mix over the fish and press down.

Cover the casserole dish and bake for 10 minutes at 200ºC.
Remove the cover and sprinkle the breadcrumbs over.
Place the dish back in the oven without the lid/foil.
Bake for another 10 – 15 minutes until the fish flakes easily and the breadcrumbs have crisped.

Serve the fish with the chunky chips and a salad on the side.

You could use ‘oven chips’ if you prefer, but I don’t think they are any quicker to cook.
What you can do to save time is parboil the chips for 10 minutes before spraying, seasoning and baking.