Crumbed fish with thyme potatoes and tomato relish
- February 2010
- Serves 4
- Takes 20 minutes to make, 35 minutes to cook
This crumbed fish with thyme potatoes recipe is a clever twist on fish and chips. An easy midweek meal that’s bound to satisfy the whole family.
Or give this nutty twist a go with our spiced crumbed fish recipe.
- Dairy-free recipes
- (3.8g saturated)
- 47.9g (4.3g sugar)
- 600g baby new potatoes, scrubbed
- 3 garlic cloves
- 4 tbsp olive oil, plus extra for frying
- Handful fresh thyme, leaves picked
- 1 red chilli, deseeded and diced
- ½ tbsp sun-dried tomato purée
- 200g can tomatoes
- 80g fresh breadcrumbs
- 2 large free-range eggs, beaten
- 50g plain flour, seasoned
- 4 chunky, sustainable white fish fillets
- Lemon wedges, to serve
- Preheat the oven to 200°C/fan180°C/ gas 6. Boil the potatoes in a pan for 8-10 minutes until tender. Drain, tip into a roasting tin and crush slightly with a fork. Slice 2 of the garlic cloves. Add to the tin along with 3 tbsp olive oil, half the thyme leaves and some seasoning. Toss together and cook for 25 minutes, shaking the tin occasionally, until crisp.
- Meanwhile, chop the remaining garlic clove and put in a pan with the chilli and 1 tbsp olive oil over a medium heat for 2 minutes. Stir in the purée, cook for 1 minute, then add the tomatoes and cook until thickened. Season and put in a bowl.
- Mix the breadcrumbs and remaining thyme in a bowl. Place the egg and flour in separate bowls. Flour the fish fillets, dip in the egg, then in the breadcrumbs. Heat some olive oil in a deep frying pan and shallow-fry the crumbed fish for 2-3 minutes each side until golden and cooked through.
- Serve the crumbed fish with the thyme potatoes and tomato relish, with lemon wedges to squeeze over.
If you have a jar of tomato relish at the back of the cupboard, use that instead of making your own relish.
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