Redfish with Potatoes

Scrub the potatoes thoroughly and boil for about 20 minutes. Drain and let cool. Cut potatoes into thin slices.

Peel the onion and chop finely. Clean mushrooms and cut into slices. Squeeze 1 lemon and cut the remaining into slices. Rinse the fish fillets and pat dry. Season fish with a little lemon juice, salt and pepper. Sprinkle the flour on a plate, whisk the eggs in a shallow dish and sprinkle the panko on another plate. Dip the fillets in flour, drag through the egg mixture and turn in panko. Heat 2-3 tablespoons oil and fry fish fillets until crispy, about 8 minutes, turning occasionally. Allow to dry on paper towels.

In another pan, heat 2 tablespoons of oil and pour in the potatoes, half the onions and diced ham. Cook until golden brown, about 5 minutes. Season with salt and pepper and toss with 2 tablespoons parsley.

Heat remaining oil in a pan and add the remaining chopped onion. Cook until soft. Add the mushrooms and fry for about 4 minutes. Season with salt, pepper and lemon juice. Mix in remaining parsley.