Oven-baked Fish & Chips
Crispy on the outside and tender on the inside, these flavorful fish fillets are topped with a zesty breadcrumb mixture and served alongside golden potato chips. A delightful dish that pairs beautifully with roasted cherry tomatoes for a satisfying and delicious meal.
— Constant Cookbook
Ingredients
- 880g/ 1lb 12 oz floury potato , scrubbed and cut into chips
- 2 tbsp olive oil
- 50g fresh breadcrumbs
- zest 1 lemon
- 2 tbsp chopped flat-leaf parsley
- 4 x 140g/5oz thick sustainable white fish fillets
- 200g/ 7oz cherry tomato
Instructions
- Heat oven to 220C/200C fan/gas 7. Pat chips dry on kitchen paper, then lay in a single layer on a large baking tray. Drizzle with half the olive oil and season with salt. Cook for 40 mins, turning after 20 mins, so they cook evenly.
- Mix the breadcrumbs with the lemon zest and parsley, then season well. Top the cod evenly with the breadcrumb mixture, then drizzle .0with the remaining oil. Put in a roasting tin with the cherry tomatoes, then bake in the oven for the final 10 mins of the chips’ cooking time.
Cook Time
40M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 366 calories
- Fat Content: 7 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 43 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 32 grams protein
- Sodium Content: 0.5 milligram of sodium
Comments
No comments found.