Baked fish and chips

Heat the oven to 200°C (400°F, gas mark 6). Put a kettle on to boil.

Put the potatoes in a saucepan, cover with boiling water and cook gently for 5 minutes. Drain, then dry on kitchen paper. Cut each potato lengthways into slices about 2 cm (¾ in) thick, then cut each slice into two or three thick wedges.

Brush a nonstick baking tray with some of the oil. Beat the egg white until it is frothy. Toss the chips in the egg white, gently shake off any excess, then spread them out on the tray. Bake for 35 minutes, turning them over halfway through cooking.

Meanwhile, prepare the fish. Lightly oil another nonstick baking tray. Lay the fillets, skin side down, on the tray. Spread a teaspoon of the mayonnaise over each fillet.

Mix together the breadcrumbs, spread, cheese, herbs and season to taste. Spread the mixture evenly over the fish, pressing it in gently.

Bake the fish on the top shelf of the oven for the final 10-15 minutes of the chips’ cooking time. To serve, divide between four plates and garnish with sprigs of fresh parsley and lemon wedges.