Lemon Pepper Crumbed Fish

While the chips are baking, roughly chop the tomato. Slice the lemon (see ingredients list) into wedges. In a medium bowl, combine a generous squeeze of lemon juice, olive oil (1 tbs for 2 people / 2 tbs for 4 people) and a pinch of salt and pepper. Set aside.

In a shallow bowl, combine the plain flour, the salt and lemon pepper spice blend. In a second shallow bowl, add the milk. In a third shallow bowl, place the panko breadcrumbs (see ingredients list). Dip the white fish fillets into the flour mixture, followed by the milk, and finally in the panko breadcrumbs. Set aside on a plate.

When the chips have 10 minutes cook time remaining, heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, add the crumbed fish and cook until golden and just cooked through, 2-3 minutes each side. Transfer to a plate lined with paper towel.

TIP: Add extra oil if needed so the fish doesn't stick to the pan. TIP: The fish is cooked through when the centre turns from translucent to white.

Just before serving, add the mixed salad leaves and tomato to the medium bowl with the lemon dressing. Toss to coat.