Thank you Jamie Oliver. This can be based on any white fish but why not use pouting like Jamie does. This involves breaded fish strips, sweet potato fries and a very tasty basil mayo relish.  Quantities can be scaled up easily depending on number fish and number of mouths.

Sweet potato fries:

Heat oven to 200deg C.

Wash but don’t peel some small sweet potatoes. Slice length-ways to make small wedges, about six per small potatoes gives you chip-sized wedges. Toss in olive oil with a sprinkle of salt, pepper and paprika. Place on an oven tray and roast for 35 minutes, turning occasionally. They are done when a knife point goes right in easily.

Basil mayo:

Per person (or multiply up): take about ten basil leaves and pound to mush in a pestle and mortar. Add juice from 1/4 lemon and add half a tablespoon of plain yogurt and  a half a tablespoon of mayonnaise. Mix together, job done. This is very light and refreshing.

Fish fingers:

Heat cooking oil in a frying pan, about 5mm deep will do. Fry a clove of garlic in the oil first to flavour it, then remove. Take two pout fillets per person, skinned and boned. Slice down the middle to create four “fingers”. Dip in flour, then beaten egg, then breadcrumbs. Drop in the oil and fry each side until golden.

Serve with peas. Very good!