- 8 large fingerling potatoes
- 2 large eggs
- 60 g (1/2 cup) plain flour
- 70 g (1 cup) panko breadcrumbs
- 2 tbs dill, chopped
- 4 skinless white fish fillets, e.g. cod or haddock, pin-boned
- 2 tbs olive oil
- 2 tbs plain yoghurt
- 2 tbs light mayonnaise
- 1/2 lemon, juiced
- Lemon wedges, to serve
- Freshly ground black pepper
Place the potatoes in a large saucepan and add a small handful of salt. Cover with at least 5 cm cold water. Bring to the boil and then reduce to a steady simmer, cooking until tender to the tip of a knife, about 12-15 minutes.
In the meantime, preheat the oven to 200°C (180° fan).
Beat the eggs in a shallow dish with some salt and pepper to taste. Place the flour in a second bowl and season with salt and pepper to taste. Place the breadcrumbs in a third dish and stir in the dill and some salt and pepper to taste.
Drain the potatoes when ready. Rinse under cold water and then set aside to cool.
Season the fish fillets with salt and pepper. Dust in the flour, shaking off the excess, and then dip in the egg to coat. Finally, add to the breadcrumbs, turning to coat evenly, pressing the breadcrumbs into them. Repeat for each fillet and arrange on a large baking tray, spaced apart.
Cut the potatoes into slices. Transfer to a mixing bowl and add the olive oil and some salt and pepper to taste, tossing to coat. Spread out on a second baking tray.
Bake the potatoes for 25-30 minutes, turning once, until golden-brown. Bake the fish alongside the potatoes for 12-15 minutes, until golden and cooked through.
As the potatoes and fish bake, stir together the yoghurt, mayonnaise, and lemon juice in a small bowl with some salt and pepper to taste.
When ready, remove the potatoes and fish from the oven. Transfer to parchment and/or newspaper, and serve with the yoghurt sauce and lemon wedges on the side.