3 large potatoes (700g), scrubbed and cut into wedges
½ tbsp sunflower oil, plus a little extra
25g dill, finely chopped
4 skinned cod fillets (160g per fillet)
2 large eggs
100g gluten free breadcrumbs
Serves - 4
Heat oven to 200C/180C fan/gas 6. In a bowl, toss the wedges with the oil, 1 tsp salt and 1/4 tsp pepper.
Transfer to a baking sheet and roast for 25-30 mins, turning halfway through. The wedges should be crisp and golden brown.
Heat grill to high. Slice each cod fillet into two or three fingers.
Beat the eggs lightly in a shallow bowl and tip the gluten free breadcrumbs into a separate bowl with a good pinch of salt and pepper.
Dip each cod finger in the egg and then in the gluten free breadcrumbs, and place on an oiled baking sheet.
Grill for 6-7 mins or until cooked through and golden. Serve with the crispy wedges.
Recipe adapted from: Good Food