Fish fingers, sweet potato wedges and ketchup recipe

Name: Fish fingers, sweet potato wedges and ketchup
Yield: Serves 4
Ingredients: 3 large sweet potatoes, scrubbed; 30ml (2 tbsp) olive oil; 100g (3½oz) panko breadcrumbs; 1 unwaxed lemon, zested; 3 tbsp Parmesan, grated; 2 tbsp parsley, finely chopped; 2 tbsp plain flour; 2 medium eggs, lightly beaten; 2 x 350-400g (12-13oz) white fish fillets, skinned, deboned and cut into 8 chunky fingers; 150g (5oz) cherry tomatoes; 3 tbsp tomato chutney; pinch caster sugar, to taste

Get the kids involved with making these fish fingers and sweet potato wedges for a fantastic family meal.

See method

Serves 4
15 mins to prepare and 35 mins to cook
639 calories / serving

Healthy

Shop your ingredients

Tesco Large Sweet Potatoes Loose Class 1
Aldi Price Match
3 large sweet potatoes, scrubbed
£0.42
£1.19/kg
Tesco Olive Oil 250Ml
30ml (2 tbsp) olive oil
£3.10
£12.40/litre
Blue Dragon Panko Breadcrumbs 120G
Everyday Low Price
100g (3½oz) panko breadcrumbs
£1.90
£15.83/kg
Tesco Lemons Each
1 unwaxed lemon, zested
£0.37
£0.37/each
Creamfields Grated Grana Padano 100G
3 tbsp Parmesan, grated
£1.65
£16.50/kg
Tesco Curled Leaf Parsley 30g
2 tbsp parsley, finely chopped
£0.50
£16.67/kg
Stockwell & Co. Plain Flour 1.5Kg
Aldi Price Match
2 tbsp plain flour
£0.70
£0.47/kg
Tesco Free Range Eggs Medium 6 Pack
2 medium eggs, lightly beaten
£1.80
£0.30/each
Bay Fishmongers White Fish Fillets 520G
2 x 350-400g (12-13oz) white fish fillets, skinned, deboned and cut into 8 chunky fingers
£2.30
£4.42/kg
Nightingale Farms Cherry Tomatoes 250G
150g (5oz) cherry tomatoes
£0.62
£2.48/kg
Tesco Tomato Chutney 300G
3 tbsp tomato chutney
£1.45
£4.83/kg
Silver Spoon Caster Sugar 1Kg
pinch caster sugar, to taste
£2.25
£2.25/kg

Method

Preheat oven to Gas Mark 6, 200°C, fan 180°C. Cut potatoes into wedges, place on a baking tray with 11⁄2 tbsp oil. Season and toss. Cook for 15 minutes.
Meanwhile, place the breadcrumbs into a bowl, add lemon zest, Parmesan and parsley. Season and mix well. Sprinkle the flour onto a plate. Pour the beaten egg onto another plate.
Dip the fish pieces into the flour, then the egg, then the crumbs, until coated. Place on a nonstick baking tray. Put the tomatoes into an ovenproof dish, drizzle with remaining oil, and season.
When the potatoes have been cooking for 15 minutes, remove from the oven and turn over. Return to the oven with the tray of fish and dish of tomatoes. Cook for 20 minutes or until the fish and potatoes are golden.
Five minutes before the fish and potatoes have finished cooking, remove the tomatoes from the oven and blitz in a food processor with the chutney until smooth. Sieve to remove lumps. Add sugar and season. Serve the fish and wedges in paper cones, or on a plate, with peas and lemon wedges.