Description
Baked fish and chips is a classic comfort dish that combines tender, flaky fish with crispy, golden potatoes for a delightful meal. This healthier twist on the traditional fried version maintains all the flavors while being easy to prepare, making it perfect for busy weeknights or casual gatherings. Serve it with zesty lemon wedges for an extra burst of freshness.
Ingredients
Scale
- 1 pound fresh white fish fillets (cod or haddock)
- 2 large russet potatoes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Lemon wedges (to serve)
- Optional: Fresh herbs (like parsley) for garnish
Instructions
- Preheat oven to 425°F (220°C).
- Peel and cut russet potatoes into thick wedges. Toss with 2 tablespoons olive oil, salt, and pepper.
- Spread potato wedges on a baking sheet and bake for 25 minutes until tender and slightly crisp.
- While potatoes bake, season fish fillets with remaining olive oil, salt, pepper, and herbs if using.
- After 25 minutes, add seasoned fish to another baking sheet lined with parchment paper and bake alongside potatoes for 15-20 minutes, until fish flakes easily.
- Serve hot with lemon wedges on the side.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 fillet (140g) + 1 potato wedge (100g)
- Calories: 395
- Sugar: 1g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg