Ingredients
- 500 g of new potatoes, large ones cut in half
- 2 tbsp of plain flour
- 2 eggs, beaten together in a bowl
- 100 g of panko breadcrumbs
- 2.5 tbsp of za’atar
- 2 beetroot, peeled and cut into thin matchsticks or grated
- 1 kohlrabi, peeled and cut into thin matchsticks or grated
- 1 small bunch of parsley, finely chopped
- 3 lemons, 2 juiced to make 2 tbsp, 1 cut into wedges to serve
- 4 tbsp of mayonnaise
- 4 spring onions, thinly sliced
- 1 tsp of dijon mustard
- 4 tbsp of extra virgin olive oil
- 600 g of white fish, cut roughly into 2cm by 8cm strips
Method
Step 1
Start by cooking the potatoes for the remoulade in a pan of boiling water for 20 mins.Step 2
Meanwhile, get three bowls and put the flour in one, eggs in another and the breadcrumbs, olive oil and za’atar in the third, seasoning all three with a little salt and pepper. Mix the olive oil thoroughly into the breadcrumbs (it's easier with your hands).Step 3
Take the sliced fish and dip one at a time into the flour, then the egg and finish with the breadcrumbs. Place onto a non-stick baking tray and pop in the oven to cook for 13 mins.Step 4
Now gather the rest of the ingredients together in a large bowl. Once the potatoes are cooked, drain, rinse with cold water to cool, chop into 2cm chunks and add to the remoulade, gently mixing together.Step 5
Remove the fish from the oven and serve with the remoulade, some extra lemon wedges and a drizzle of olive oil.