Crumbed fish with thyme potatoes and tomato relish recipe

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.