How to make it

  • Slice the potatoes in to wedges
  • Mix all the herbs, oil, mustard in a large bowl. Toss the wedges to coat.
  • Line a baking tray with parchment paper and lay out the wedges. Put in the oven. This may be done in the morning for the evening meal.
  • Heat the oven to 425 degrees and roast for 35 minutes, turning once.
  • Lay out three shallow bowls or dinner plates on the counter.
  • In the first bowl measure the flour and mix in the pepper.
  • In the second bowl whisk together the egg and milk.
  • In the third bowl measure the Panko crumbs.
  • Heat the oil in the frying pan.
  • Dredge the tomato slices in the three bowls in turn, and fry in the oil, turning once, until golden. About seven minutes. Turn the slices in to an oven proof dish and put in the oven with the potatoes.
  • Dredge the cod in the three bowls in turn and fry turning once, about ten minutes. The fish is done if it flakes easily. If the coating is golden but fish is not done, finish in the oven with everything else.
  • I garnished the plates with Edamame and red bell pepper for colour.

People Who Like This Dish 0
Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes