Crumbed Grenadier

Toss the potato in half of the olive oil and place in a single layer on a lined oven tray. Season generously with salt and pepper. Cook in the oven for 30-35 minutes or until golden and tender. Remove from the oven and toss with half of the parsley.

In a medium bowl, combine the remaining olive oil, lemon juice and Dijon mustard. Add the mixed salad leaves and cucumber and toss to coat well. Set aside.

Meanwhile, combine the panko breadcrumbs, lemon zest and the remaining parsley in a shallow bowl. Season with salt and pepper. Place the egg in a separate shallow bowl. Season the grenadier fish fillets with salt and pepper and then dip into the egg, letting the excess egg drip back into the bowl. Transfer the fish to the breadcrumb mixture and coat well. Place on a second lined oven tray.

Brush or spray the crumbed fish fillets with a little olive oil. Add to the oven in the last 10 minutes of the potato cooking time, or until golden.