400g/14oz potatoes, peeled and cut into chips
1 tsp vegetable oil
1 large egg, separated
1 tbsp gluten free flour
½ lemon, zest only
handful fresh lemon thyme
2 x 150g skinless, boneless cod loin fillets
1 lemon, cut into wedges, to serve
salt and freshly ground black pepper
Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper.
Boil the chips for 3-4 minutes, then drain well. Pour 1 teaspoon of oil into a baking tray and heat in the oven. Add the chips in a single layer and bake for 20 minutes
Meanwhile, whisk the egg yolk, gluten free flour, lemon zest, lemon thyme, salt and pepper together in a bowl.
In a separate clean glass bowl, whisk the egg white until soft peaks form when the whisk is removed. Fold the yolk into the white.
Dip the fish into the egg mixture, then transfer to the lined baking tray and bake for 15-20 minutes, or until cooked and browned.
Serve the fish and chips with the salad and lemon wedges.
Recipe adapted from: Good Food