[Claire Halliday]

If Friday night is fish and chips night in your household, the news that fish prices may skyrocket may be far from palatable.
The reason behind the prediction, though, has environmental concerns at its heart.
The fishing industry in Queensland has, for decades, used large rectangular gillnets to catch many popular table fish, including barramundi and threadfin, in creek mouths.
But the Queensland and federal governments’ ban on gillnet fishing announcement this week – that it would be outlawed by 2027 – has left many fishing industry folk feeling blindsided.
But for conservationists, the move is seen as a win that will protect dugongs, sharks, turtles and other marine species from the gillnets.
With price rises for fish expected, tonight might be a great time to enjoy some Friday night fish and chips – and this Matt Moran recipe for oven-baked fish and chips is definitely a winner.

Ingredients:

1kg potatoes, such as sebago, scrubbed and cut into 5mm-thick chips
90ml olive oil
120g panko breadcrumbs
2 tsp finely chopped thyme leaves
1 garlic clove, finely chopped
Finely grated zest of ½ lemon, plus lemon wedges to serve
2 eggs
1 tbs Dijon mustard
Seasoned plain flour, for dusting
500g skinless flathead or other firm white fish fillets, cut into rough 10cm pieces
Mayonnaise or tartare sauce to serve

Method:

Preheat oven to 240°C and place a baking tray in the oven on the top rack. Toss the potato and two-thirds of the olive oil in a bowl to evenly coat. Season then spread in a single layer on the tray. Bake, tossing occasionally, for 20-25 minutes.
To prepare the fish, heat the remaining oil in a frypan over medium-high heat. Add the crumbs, thyme, garlic and lemon zest and toast for 1-2 minutes until crisp and light golden, then tip onto a plate and season.
Whisk the eggs and mustard in a bowl to combine and place seasoned flour in a separate bowl. Dust the fish in the flour, then dip into the egg mixture and toss into the crumbs, pressing so the crumbs stick evenly to the fish.
Place the fish in a single layer on a well-oiled rack placed over a baking tray and put on the middle rack of the oven. Bake for 6-8 minutes until the fish is just cooked through. Serve with chips, lemon wedges, mayo or tartare sauce.

Is Friday night fish and chips a favourite in your house? What are some of your favourite fish recipes? Share your thoughts in the comments.

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