Oven-roasted fish and wedges
- Scrub potatoes and slice into wedges. Crush garlic, then peel and chop finely. Place garlic and potatoes in a baking dish. Spray with oil and sprinkle over flaky salt. Bake at 220degC for 30 minutes, turning often.
- Cut each fish fillet lengthways into four pieces. Lightly beat egg white. Dip fish into egg white and then roll in panko crumbs. Line an oven tray with baking paper and place fish on tray. Bake at 220degC for 10 minutes. Serve with lemon wedges.