Place wedges in a large non-stick baking dish. Pour 1 tbsp oil over potatoes and toss with hands to combine. Season with salt and bake for 40–50 minutes or until cooked through and golden. Turn a couple of times during baking.
Meanwhile, process bread, cheese and parsley until fine breadcrumbs and pour onto a plate or into a shallow bowl. Lightly beat eggs and milk in a separate bowl.
Place flour seasoned with salt & pepper in a plastic bag. Add fish fillets and shake to coat.
Dip floured fish in egg mixture than breadcrumb mixture.
Refrigerate until ready to cook
Heat oil in pan and cook fish fillets 2–3 minutes each side until golden. Drain on paper towel.
Serve immediately with wedges and salad or steamed vegetables.
ANALYSIS per serve
Energy kJ (Cal)
Saturated fat (g)
Australian Institute of Sport - From the "Survival for the Active Family" cookbook05 Nov 2018no, Bakes and Grills, survival-for-the-active-familyBakes and Grills