Lemony fish with herby oven chips
Calorie controlled cooking spray
300 g, scrubbed and cut into chunky chips
1½ teaspoons, finely chopped
1 medium, grated zest of ½, plus wedges to serve
2 fillet(s), medium
2 large, halved
1 pinch, and freshly ground black pepper
2 slice(s), to serve
- Preheat the oven to 220°C, fan 200°C, gas mark 7. Mist a large nonstick baking tray with cooking spray and scatter over the potatoes, spacing them apart. Sprinkle over a teaspoon of the rosemary with some black pepper. Spray again with the cooking spray and bake for 10 minutes. Remove from the oven, turn over the chips and cook for about 8 minutes longer until they start to brown.
- Meanwhile, mix the lemon zest and remaining rosemary with the breadcrumbs and some seasoning. Smear the whole fish with the pesto then scatter the crumbs all over.
- Put on the baking tray with the chips and tomatoes. Cook for about 8 minutes until just cooked. Serve with lemon wedges.