Low fat fish fingers with oven cooked potato wedges

Method

1. Preheat the oven to 200°C.
2. Scrub the potatoes well. Slice them into even wedges leaving the skin on.  Place them in a large pan covered in cold water and bring to the boil. Parboil for about 10 minutes then drain and allow to dry. Place the parboiled potatoes on a baking tray lined with Multix baking paper and spray with olive oil,  sprinkle with sea salt. Bake for 30-40 minutes until golden brown.
3. Meanwhile, cut the fish into 1-2cm strips and pat dry with absorbent kitchen paper. In a large Multix freezer bag mix the flour together with salt and pepper.  Place the Panko style crumbs in another  freezer bag . Coat the fish strips by first popping them into the flour bag, shake well to ensure each strip is well coated in seasoned flour and make sure none are stuck together. Then dip each fish strip into the beaten egg and transfer to the Panko crumb bag, shake well to ensure each strip is well coated in crumbs.
4. Place the crumbed fish sticks on a oven tray lined with baking paper, spray with a little olive oil. When the wedges have been cooking for 30 minutes, put the fish fingers in the oven.
5. Bake the fish fingers for 8 -10 minutes, turning halfway through. They are ready when golden and cooked through.
6. Serve the wedges and fish fingers with a small bowl of tomato sauce or tartare sauce and a lemon wedge on each plate.