CRUMBED FISH (main head picture)
1 cup dried breadcrumbs
1/2 cup finely grated cheese
1/4 cup low-fat plain yogurt
4 fish fillets (use any whitefish)
11/2 tablespoons olive oil
Lemon wedges

METHOD
Mix cheese and breadcrumbs together in a shallow dish. Put the yogurt into a separate bowl. Dip each fish fillet into the yogurt then dip into the breadcrumb and cheese mixture. Make sure fish is well coated.

Heat the olive oil in a non-stick frying pan over medium heat. Cook the fish two fillets at a time for 2 to 3 minutes on each side or until golden and cooked through. Drain on paper towels. Serve with lemon wedges.

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OVEN-BAKED POTATO WEDGES (right)

3 medium sized potatoes (with skins)
1 teaspoon olive oil
Pinch of salt

METHOD
Heat the oven to 180 deg C. Wash the potatoes well and cut each lengthways into 6 wedges. Place these in a bowl with the olive oil and salt and toss to combine.

Place the potato wedges on a baking tray in a single layer and put them in the oven. Cook for about 15 minutes, before turning each wedge over. Return to the oven and cook for a further 10 minutes, or until crisp and golden on the outside. Serve immediately.

» Fish for compliments

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