Battered Coated Fish, Potato Wedges and Remoulade

Preparation

1. Begin by making the marinade. Combine the garlic, garam masala, paprika, curry powder, cayenne pepper, black pepper, sea salt and olive oil.
2. Coat the potatoes with the marinade, spread them evenly over a baking tray and place on the top shelf of a preheated over at 220C (gas mark 4-5) or 200C if you have a fan-assisted oven, for 30 minutes.
3. Cover a second baking tray with a sheet of baking paper and place the frozen cod fillets on top.
4. Place the tray on the middle shelf of the pre-heated oven and bake for 25 minutes until golden-yellow.
5. When ready, plate up the spicy potatoes and cod fillet and serve with a small pot of remoulade.