4 x 200 g pieces firm white fish fillet
750 g bag frozen potato wedges
1 bunch fresh parsley
1 bulb garlic
- Finely grate rind from lemon. Reserve. Juice lemon. You will need 1 tbsp. Combine juice, 1 tbsp olive oil and fish in a large bowl. Season with salt and pepper. Toss to coat.
- Place fish on an oven tray lined with baking paper. Place wedges, in a single layer, on a separate preheated oven tray.
- Cook wedges in a very hot oven (240C) for 10 minutes. Turn over. Reduce oven to hot (200C). Add fish to same oven. Cook wedges and fish for about 15 minutes, or until fish and wedges are cooked.
- Finely chop 2 tbsp of parsley. Combine with reserved rind and 2 crushed garlic cloves. Sprinkle over fish. Serve with wedges.