Ingredients

• 2 large sweet potatoes, peeled and cut into small wedges
• 1 tbsp oil
• 1 tsp paprika
• 2 skinless plaice fillets
• 50g plain flour
• 2 eggs, beaten
• 75g (3oz) fresh or dried breadcrumbs

For the tartare sauce

• 150g mayonnaise
• 1 tbsp nonpareille capers, rinsed and chopped
• 4 small cocktail gherkins, finely chopped
• small handful fresh flat-leaf parsley, chopped
• 1-2 tbsp light olive oil
• lemon wedges, to serve

Preparations

step 1

Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Heat the oil in a roasting tray. Add the sweet potato wedges, season and sprinkle with the paprika, then bake for 20-25 minutes until golden brown.

step 2

Meanwhile, for the goujons, season the fish strips, then dip each in flour, then egg, then breadcrumbs. Put on

step 3

a hot baking sheet, drizzle with olive oil and bake for 15 minutes, turning a few times, until the outside is golden and firm to the touch.

step 4

To make the tartare sauce, put the mayo into a small bowl, add the capers, gherkins and parsley, and season. Add a squeeze of lemon juice and the grated zest and stir. Serve the fish with the sauce, potato wedges and lemon.