This tasty take on a great British favourite is sure to be popular with the whole family.

Serves: 4

Syns per serving:
2½ Syns on Green
Add 6 Syns if not using cod as a Healthy Extra

10½ Syns on Original

Preparation & cooking time: 40 minutes

you will need...

4 x 170g/6oz cod fillets
Juice of 1 lemon
Salt and freshly ground black pepper
908g/2lb Maris Piper or King Edward potatoes
Fry Light
57g/2oz breadcrumbs
4 tbsp freshly chopped parsley
2 eggs

1. Preheat the oven to 200°C/400°F/Gas 6. Place the cod fillets in a bowl, sprinkle over the lemon juice and season well. Leave to marinate for an hour.
2. Meanwhile, peel the potatoes and cut into thick chips. Bring a pan of water to the boil and cook the chips for 5 minutes. Drain and dry on kitchen paper. Return to the dry pan and shake to 'rough up' the edges. Transfer to a non-stick baking sheet, spray with Fry Light and season well.
3. Mix together the breadcrumbs, parsley and seasoning to taste. Lightly beat the eggs and place in a bowl. Dip each cod fillet into the egg mixture and then into the breadcrumbs mixture to coat evenly and place on a baking sheet sprayed with Fry Light.
4. Place the chips in the oven and cook for 10 minutes. Add the fish and cook for a further 15-20 minutes. Divide between four plates and serve with tomato ketchup (1 Syn per level tbsp).