For the Wedges
6 medium rooster potatoes
1tsp black pepper
1tbsp olive oil
For the roasted carrot and parsnip
3 medium parsnips, peeled and cut into bite-size pieces
4 medium carrots, peeled and cut into bite-size pieces
2tbsp olive oil
1 tsp black pepper
2tsp mixed herbs
For the fish fingers
50g plain flour
1 egg lightly beaten
Preheat the oven to Gas4/180°C. Scrub the potatoes and cut into chunky wedges.
Drizzle with the olive oil and sprinkle over the black pepper.
Place on a baking tray lined with parchment. Bake for 30-35 minutes.
Place the carrots and parsnips in a bowl.
Add the oil, pepper and mixed herbs and combine thoroughly.
Place the vegetables on a baking tray lined with parchment.
Bake for 25-30 minutes, tossing halfway through.
Meanwhile, cut the fish into lengths and remove any skin and bones.
Combine the paprika and breadcrumbs.
Coat each fish piece in flour and then dip into beaten egg. Roll the fish pieces in the breadcrumbs.
Place on a baking tray and cook 10-15 minutes (until golden brown).
High in Omega 3 and Vitamin D