• 50g fresh white breadcrumbs
  • 3 tbsp olive oil
  • 300g potatoes (such as Maris Piper), cut into wedges
  • 3 anchovy fillets in oil from a jar, drained and finely chopped
  • 1 tsp dried mixed herbs
  • 1 tsp garlic granules
  • 200g long-stem broccoli
  • 300g white fish fillets, skinless and boneless
  • tartare sauce, to serve (optional)


  • STEP 1

    Heat 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 2

    Meanwhile, mix the breadcrumbs with the anchovies, herbs and garlic granules. Toss the broccoli with the remaining oil and season.

  • STEP 3

    Once 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.

Goes well with


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