• 1kg floury potatoes, cut into wedges
  • 2 tbsp olive oil, plus a little extra for the baking sheet
  • 4 pieces firm white sustainable fish, skinless and boneless
  • 2 tbsp free-from pesto (or regular)
  • 2 tbsp dried white breadcrumbs or panko breadcrumbs (gluten-free, if necessary)
  • 2 tbsp finely grated parmesan
  • 1 tbsp chopped pine nuts (optional)
  • 1 tbsp capers or cornichons, finely chopped
  • 1 tbsp chopped dill or parsley
  • 3 tbsp mayonnaise (dairy-free, if necessary)
  • ¼ lemon, zested and juiced
  • cooked peas, to serve


  • STEP 1

    Heat the oven to 220C/200C fan/gas 7. Tip the wedges onto a baking tray and drizzle over 1 tbsp oil. Toss well. Bake for 50-55 mins, turning halfway through, until golden. Alternatively, cook in an air-fryer at 200C for 40-45 mins, shaking a few times during cooking.

  • STEP 2

    After 35 mins of cooking, oil a baking sheet and add the fish pieces. Spread over the pesto, then scatter over the breadcrumbs. Drizzle with 1 tbsp oil and scatter the cheese and pine nuts over a few of the portions for those who like it (using separate trays if there’s a nut allergy, or simply omit). Bake for 10-12 mins until the topping is golden and crisp, and the fish is flaky. Alternatively, air-fry after the wedges are done.

  • STEP 3

    Mix the capers, dill, mayo, lemon zest and juice with some black pepper in a small serving bowl. Serve the fish with the wedges and peas, and the dip alongside.

Goes well with


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