Crisp fish with green pea mash and potato wedges

Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Tear the bread into pieces. Place the bread in the bowl of a food processor and process until coarse crumbs form. Place the egg whites and milk in a medium shallow bowl and whisk with a fork until combined. Place the breadcrumbs and flour on separate plates.

Coat a fish fillet in flour and shake off any excess. Dip in the egg mixture, then in the breadcrumbs, pressing gently to coat. Transfer to a plate lined with paper towel. Repeat with the remaining fish, flour, egg mixture and breadcrumbs. Cover with plastic wrap and place in the fridge for 30 minutes to chill.

Meanwhile, arrange the potato wedges, skin-side down, on a baking tray and spray lightly with olive oil spray. Sprinkle with chilli powder. Bake in preheated oven for 40 minutes. Remove from oven.

Lightly spray the fish with olive oil spray. Add the fish to the baking tray with the potato wedges and bake for 20 minutes or until fish flakes easily when tested with a fork and wedges are golden brown and crisp. Remove from oven.

While the fish is cooking, place the peas and stock in a medium saucepan over medium heat and cook for 8 minutes or until heated through. Remove from heat. Transfer pea mixture to the bowl of a food processor. Add the lemon rind and process until almost smooth. Return to the pan and stir over medium heat for 3 minutes or until heated through.

Divide the pea mash among serving plates. Top with the fish and serve immediately with potato wedges and lemon wedges.