Lemon-Dill Fish & Chips

While the potatoes are baking, finely grate the garlic (or use a garlic press). Zest the lemon and slice into wedges. Pick and finely chop the dill leaves. Finely chop the tomato.

In a medium bowl, combine the dill & parsley mayonnaise (2 tsp for 2 people / 1 tbs for 4 people), a squeeze of lemon, the honey and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Season to taste with salt and pepper. Add the rocket leaves and tomato and just prior to serving, toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp

In the first shallow bowl, combine the plain flour, salt (see ingredients list) and a good pinch of pepper. In the second shallow bowl, whisk the egg. In the third shallow bowl, combine the panko breadcrumbs (see ingredients list), garlic, lemon zest and dill. Season with salt and pepper. Dip the white fish fillets into the flour mixture, followed by the egg, and finally in the breadcrumbs. Set aside on a plate, ready to fry.

When the chips have about 6 minutes cook time remaining, heat enough olive oil to coat the base of a medium frying pan over a medium-high heat. When the oil is hot, add the crumbed fish fillets to the pan and cook for 2-3 minutes each side, or until golden and just cooked through. TIP: Add extra oil if needed so the fish does not stick. Transfer to a plate lined with paper towel. TIP: The fish is cooked through when it turns from translucent to white.