Save on the washing-up with our one-pan fish and chips served with long-stem broccoli. The recipe serves two, but you could easily double it
Prep:10 mins
Serves 2
50g fresh white breadcrumbs3 tbsp olive oil300g potatoes (such as Maris Piper), cut into wedges3 anchovy fillets in oil from a jar, drained and finely chopped1 tsp dried mixed herbs1 tsp garlic granules200g long-stem broccoli300g white fish fillets, skinless and bonelesstartare sauce, to serve (optional)
STEP 1Heat the oven to 200C/180C fan/gas 6 with a large roasting tin filled with the breadcrumbs inside. When golden (about 5 mins), tip into a bowl and set aside. Drizzle 2 tbsp of the oil into the tin, add the potatoes, season and toss to coat. Spread them out in an even layer and roast for 25 mins.STEP 2Meanwhile, mix the breadcrumbs with the anchovies, herbs and garlic granules. Toss the broccoli with the remaining oil and season.STEP 3Once the potatoes have had 25mins, scatter over the broccoli. Cook for a further 5 mins, then nestle in the fish. Top with the breadcrumbs. Return to the oven for 8-10 mins until the fish is cooked through and golden. Serve with tartare sauce, if you like.
