Pan-Fried Fish and Chips with Herb Butter

Preheat oven to 200°C fan-forced. Cut potato and sweet potato into wedges. Place on a lined baking tray and drizzle with 20ml (1 tablespoon) oil, sprinkle with garlic and herb mix and season with salt and pepper. Bake for 20–25 minutes or until golden brown and crisp. While the potatoes are roasting, continue with step 2.

Chop butter into small pieces to soften slightly. Zest lemon. Pick parsley leaves from their stems and roughly chop. Place butter in a bowl with lemon zest, parsley, salt and pepper and stir to combine.

Thinly slice cucumber into rounds. Roughly chop lettuce. Place lettuce and cucumber in a bowl, season with salt and pepper and toss to combine.

Heat remaining oil in a frypan over medium-high heat. Season fish with salt and pepper and cook, skin-side down, for 4–5 minutes. Turn and cook for a further 2–3 minutes or until just cooked through.

Remove pan from heat and add lemon herb butter, spooning it over the fish as it melts.

Cut lemon into wedges. Divide fish, chips and salad between plates and spoon over lemon butter from the pan. Serve with lemon wedges.