Crispy Breaded Haddock with Oven Fries and Tartare Sauce

Heat the oven to 220°C (200°C fan). Scrub the potatoes and cut into wedges about 1.5 cm thick. Pat them dry with a kitchen towel, toss with 2 tablespoons of oil and a pinch of salt, and spread in a single layer on a baking tray.

Roast the potato wedges on the middle shelf for 30-35 minutes, turning them once halfway through, until golden and crisp at the edges. They need a longer run than the fish, so get them going first.

While the potatoes roast, pat the haddock fillets completely dry with paper towel and season lightly with salt and pepper. Set up three shallow bowls: flour in one, the beaten eggs in the second, and the breadcrumbs mixed with paprika and garlic powder in the third.

Dip each fillet first in the flour, shaking off the excess, then in the egg, then press firmly into the crumb mixture so it's coated on all sides.

Line a second baking tray with parchment paper, lay the crumbed fillets on it, and drizzle lightly with oil so the crust browns in the oven.

With about 12-15 minutes left on the potatoes, slide the fish tray into the oven alongside them. Bake without turning until the crust is golden and the fish is opaque and flakes easily (about 63°C in the centre), 12-15 minutes.

Meanwhile, stir together the mayonnaise, chopped dill pickles, capers and a squeeze of lemon juice for the tartare sauce. Boil the frozen peas in salted water for 3-4 minutes and drain.

Plate the crispy fish with the oven fries and peas, add a lemon wedge and serve the tartare sauce on the side.