• Preheat oven to 240°C/220°C fan-forced. • Cut potato into chips, then place on a lined oven tray. Drizzle with olive oil and toss to coat. Bake until tender, 20-25 minutes. • Remove tray from oven, then add zesty chilli salt and toss to combine. • While the chips are baking, roughly chop tomato and cucumber.

• In a shallow bowl, add the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and Aussie spice blend. • Discard any liquid from smooth dory fillet packaging. Slice fish in half crossways to get 1 piece per person. • Coat fish fillets in the flour mixture, followed by the egg and finally the panko mixture. Transfer to a plate.

• When chips have 10 minutes remaining, heat a large frying pan over medium-high heat with enough olive oil to coat the base of pan. • When oil is hot, cook fish in batches, until just cooked through, 5-6 minutes each side. Transfer to a paper towel-lined plate.

• In a medium bowl, combine tomato, cucumber, spinach & rocket mix and a drizzle of white wine vinegar. Season with salt. • Divide crumbed fish and chips between plates. • Serve with garden salad and tartare sauce. Enjoy!