Snapper Goujons with Oven Fries, Tartare Sauce and Salad

Preheat oven to 200°. Cut potatoes into thick matchsticks and soak in a bowl of cold water for 5 minutes if you have time. Drain well and toss with olive oil, salt and pepper and spread over a lined baking tray in a single layer. Cook for 20-25 minutes, turning over halfway, until crisp and cooked through.

Tip! When swapping the chef selected protein in this recipe, adjust the cooking times and the method to ensure your protein is cooked properly and therefore safe to eat.

Cut snapper fillets into 2cm strips. Set up a crumbing station with 3 bowls. (1) plain flour mixed with a pinch of salt and pepper, (2) egg mixed with 2tbsp water, (3) panko bread crumbs mixed with parmesan. Dip each piece of fish into the flour, egg then crumbs. Press fish into the crumbs on both sides to coat well.

Tip! If you prefer to cook the goujons in the oven you can prepare an extra lined tray and pop them in 10 minutes after the potatoes.

Finely slice Lebanese cucumber. Slice cherry tomatoes in half. Toss cucumber, cherry tomatoes and baby spinach together. Dress with olive oil, salt and pepper if desired.

Heat a pan over medium high heat and add enough oil to coat the bottom of the pan. Fry fish for 2-3 minutes on each side until golden and cooked through. Drain on paper towel. For a healthier alternative you can oven bake them for 12-15 minutes with the fries.

Serve fries, goujons and salad with a spoonful of delicious tartare sauce for dipping.

Preheat oven to 200°. Cut potatoes into thick matchsticks and soak in a bowl of cold water for 5 minutes if you have time. Drain well and toss with olive oil, salt and pepper and spread over a lined baking tray in a single layer. Cook for 20-25 minutes, turning over halfway, until crisp and cooked through.

Tip! When swapping the chef selected protein in this recipe, adjust the cooking times and the method to ensure your protein is cooked properly and therefore safe to eat.

Cut snapper fillets into 2cm strips. Set up a crumbing station with 3 bowls. (1) plain flour mixed with a pinch of salt and pepper, (2) egg mixed with 2tbsp water, (3) panko bread crumbs mixed with parmesan. Dip each piece of fish into the flour, egg then crumbs. Press fish into the crumbs on both sides to coat well.

Tip! If you prefer to cook the goujons in the oven you can prepare an extra lined tray and pop them in 10 minutes after the potatoes.

Finely slice Lebanese cucumber. Slice cherry tomatoes in half. Toss cucumber, cherry tomatoes and baby spinach together. Dress with olive oil, salt and pepper if desired.

Heat a pan over medium high heat and add enough oil to coat the bottom of the pan. Fry fish for 2-3 minutes on each side until golden and cooked through. Drain on paper towel. For a healthier alternative you can oven bake them for 12-15 minutes with the fries.

Serve fries, goujons and salad with a spoonful of delicious tartare sauce for dipping.