One-tray wonders

Easy, breezy savoury traybakes with a summery feel

- JANE LOVETT

Posh fish and chunky chips

This one-pan, oven-baked take on the classic fish and chips is an unbelievably quick and easy family supper that’s a lot healthier, too.

40 MINUTES | SERVES 4 | EASY

Maris Piper potatoes 500g

olive oil a splash

dried oregano or thyme a large pinch

skinless white fish (cod, haddock, coley or hake) 4 large or 8 small fillets (about 600g total weight)

samphire 200g, any tough pieces removed

butter a knob (optional)

PARMESAN CRUST

fresh white breadcrumbs 4 heaped tbsp

parmesan grated to make 3 tbsp

olive oil 2 tbsp

sea salt flakes ½ tsp

1 Heat the oven to 220C/fan 200C/gas 7. Cut the potatoes in half lengthways, then cut each half into three or four wedges, depending on their size. Put them in a bowl and toss with the olive oil, dried oregano or thyme and some salt to coat the wedges. Spread out in a single layer, cut-side down, on a large baking tray or shallow roasting tin. Bake for 15-18 minutes, turning the wedges after 10 minutes, until crisp and golden all over.

2 Meanwhile, mix together all the parmesan crust ingredients and set aside. Boil a kettleful of water.