Ingredients

SERVES: 1
PREP TIME: 1 hour

Method

1. Portion fish onto 4 equal size pieces.
2. In a bowl, combine panko crumbs, lemon zest, chopped thyme and salt and pepper to taste.
3. Carefully press one side of each piece of fish into the crumb mixture and lay on a lined baking tray, crumb side up.
4. In a medium-large pot, heat oil to 160°C. While oil is heating, cut potato into equal size wedges (around 8-10 pieces). Blanch wedges in hot oil for 5-7 mins. Test with a poker to ensure they are ¾ cooked and then drain on paper and reserve to one side.
5. In a 200°C preheated oven, cook the fish for 5-7 mins.
6. Turn temperature of oil up to 180°C, cook chips for a second time for 2-3 mins. Take out once they are golden brown and crispy and keep warm.
7. Heat a small griddle pan. When hot, place the lemon halves cut side down to caramelise.
8. Arrange fish and lemon on a plate, accompany with Birch & Waite Tartare Sauce. Serve crispy potato wedges on the side.