2slicesgluten-free bread - check depending on diet
1tspwashed capers
1handful black pitted olives
2tbspolive oil
Juice of half a lemon - or a tsp of 'jif' lemon
Pepper for seasoning
2large potatoes or 3-4 smaller ones
2tbspolive oil
Instructions
Cut the potatoes into smallish wedges or chips (chips will cook quicker!). Place in a bowl with the oil and mix well. Spread out on a baking sheet and place in a pre-heated oven at 200 degrees for approx. 30-45 mins depending on the size of the wedges/chips.
Meanwhile, put the bread, capers and olives in a food processor or handheld chopper and whizz until you have breadcrumbs. You may need to do this in 2 batches depending on the size of your chopper!
Mix the lemon juice and olive oil into the breadcrumb mixture in a large bowl
Spoon the breadcrumb mixture onto the fish fillets on a baking tray making sure there are no bits of fish showing as these will dry out otherwise
Bake in the same oven as the chips for 10-15 minutes until cooked through (depends on the size of the fish)
Serve with the home-made potato wedges and whatever vegetables are acceptable to your little one (or big one – being your partner!)