Crispy Oven Fish with Sweet Potato Wedges

Fish and chips is one of those meals that feels like it needs a fryer and a newspaper, but the version here skips both. The idea of a crumbed fish next to chunky potato is much older than the takeaway shop. Fish fried in batter and served with thick-cut potatoes became popular in British and Australian towns in the nineteenth century, and the pairing has stuck because it works: the soft, flaky fish and the crisp, starchy side balance each other on the plate. This version keeps that spirit but moves the cooking to a hot tray.

The sweet potato is doing more than you might expect. Its natural sugars caramelise at high heat, so the edges go golden and a little sticky even with only a light coat of oil spray. That is why the wedges go in first, on the top shelf, and get a head start before the fish joins them. Firm white fish matters here too. A delicate fillet like sole will break apart under the crumbs, while something firmer holds its shape from the egg dip to the plate.

A few things make the crumbs work. Shake off the excess egg before pressing the fish into the breadcrumbs. If the coating is dripping wet it will slide off and steam instead of crisping. Give the fish a final spray of oil so the top browns evenly. If you use gluten free breadcrumbs, check they are not very fine, because coarser crumbs give more crunch.

Leftovers are easy to reuse. Cold wedges are good torn into a salad or crumbled over the top of a bowl with the greens, and a bit of leftover fish flakes nicely into a wrap with the cucumber and tomato. Keep everything in separate containers in the fridge. The crumbs soften quickly once they sit against moist fish, so reheat the wedges in a hot oven for a few minutes rather than the microwave if you want them to keep any crispness.

For something green on the side, the Baby Greens with Fresh Raspberry Dressing is a bright match for the lemon. If you want something more filling, the Baked Fish Parcel with Butter Beans gives you another fish-and-vegetable meal to compare, and the Layered Black Bean and Quinoa Jar Salad packs well for lunch the next day.