750g packet frozen original fries
150g box Caesar salad croutons
1 tsp lemon, herb and garlic seasoning
¼ cup grated parmesan
2 x 300g trays fresh hoki fillets, skin on
¼ cup Dijonnaise
1 baby cos lettuce, rinsed, torn
¹∕³ cup shaved parmesan
¼ cup creamy Caesar salad dressing
Cook fries according to packet directions for about 20 to 25 minutes.
Meanwhile, place one bag of the croutons in a snap-lock bag. Lightly crush with a rolling pin to form chunks. Add seasoning and parmesan. Seal bag. Shake until combined.
Place fish on an oiled, large oven tray. Spread top evenly with Dijonnaise. Sprinkle with crouton mixture.
Cook in a very hot oven (220C) for about 10 to 12 minutes, or until crumbs are golden and fish is cooked through.
To make salad, combine lettuce, parmesan and remaining bag of croutons in a serving bowl. Drizzle with dressing.
Serve fish with fries and salad.