Easy baked fish and chips with fried brussels sprouts

Method

1. Heat the oven to 200°C/ 180°C fan/gas 6. Toss the sliced potatoes in olive oil and season well, then bake for 40 minutes or until golden and crisp.

2. When the potatoes have about 15-20 minutes left (depending on the size of your fish fillets), season and drizzle the fish with olive oil, and sit them on top of the potatoes in the oven.

3. Heat the butter in a large non-stick frying pan over a medium-high heat, then add the sprouts with some salt and cook for 3-4 minutes, tossing occasionally, until turning golden. Add the fennel seeds, lemon juice, zest and sugar, then continue to toss for another 3-4 minutes until caramelised and fragrant.

4. Once the fish is cooked and the potatoes are golden, divide among plates with a good spoonful of the cooked sprouts. Serve with lemon wedges and a scattering of chopped chives.