Crumbed Fish & Chip Bake

Step 1: In a bowl, toss sweet potato and zucchini in 1 tablespoon of the oil.

Step 2: Cut 2 lemons into wedges and arrange sweet potato and zucchini in a single layer on the tray with lemon wedges and season with salt and pepper, and roast for 20 minutes, or until starting to brown.

Step 3: In a small bowl, combine breadcrumbs, parmesan, parsley and remaining oil and mix well and season.

Step 4: Reduce oven to 200°C (180°C fan-forced) and take vegetables out of the oven and add fish to tray and spread each with 1 tablespoon of aioli, then press crumb mixture onto fish.

Step 5: Place tray back in oven and bake for a further 5-6 minutes, or until fish is just cooked through and the crumb is golden.

Step 6: Zest and juice the remaining lemon and in a small bowl, combine extra parsley, lemon zest and juice, gherkins and capers.

Step 7: Tip: Homemade oven-baked fish and chips are a healthier alternative to your usual takeaways with less fat and salt.