Fish and chips is one of Britain’s favourite takeaways; in fact, more than half of us visit the chippy at least once a month. But if you try this healthier version of roasted haddock and wedges you can enjoy this dinner more often.
Ingredients (Serves 4)
4 large red-skinned potatoes, such as Desirée or Romano, unpeeled
4 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/2 tsp paprika
Large pinch of cayenne pepper
4 x 200g undyed haddock fillets, skinned
4 small sprigs cherry tomatoes on the vine
Preheat the oven to 220°C/fan200°C/gas 7.
Cut the unpeeled potatoes into chunky wedges and put into a large roasting tin, so they sit in a single layer.
In a small bowl, mix together 3 tablespoons of the oil with the spices, then season. Pour over the wedges, then mix together to evenly coat. Roast on the top shelf of the oven for 30-35 minutes, turning over halfway through cooking, until cooked through and golden all over.
Meanwhile, place the fish and tomatoes in another roasting tin. Drizzle with the remaining oil and season. Roast below the wedges for 12-15 minutes, or until the fish is just cooked through and the tomato skins have split. Transfer to serving plates and serve with the wedges.