500 g (1 lb) cod loin, cut into 2.5 cm (1 inch) strips
125 g (4 oz) plain flour
175 g (6 oz) wholemeal breadcrumbs
3 tablespoons chopped parsley, plus extra to garnish (optional)
2 eggs, beaten
salt and pepper
tartare sauce, to serve
Place the sweet potato wedges in a bowl with the oil and toss well to coat, then season with a little salt and pepper. Transfer to a baking sheet and cook in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes.
Meanwhile, toss the fish strips in the flour. Place the breadcrumbs in a bowl and toss well. Working quickly, take a floured fish strip and dip in the egg, then in the herby breadcrumbs, and place on a baking sheet. Continue until all are used, then bake in the oven for 15 minutes until the breadcrumbs are golden and the fish is opaque and cooked through.
Serve with the sweet potato wedges and tartare sauce, with parsley.