Oven-Baked Fish & Chips Recipe
Introduction
This oven-baked fish and chips recipe offers a healthier twist on the classic British dish by baking instead of frying. It combines crispy, golden chips with tender white fish topped with a zesty, herb-infused breadcrumb crust. Perfect for a satisfying meal that’s lighter but just as delicious.
Ingredients
- 880g (1lb 12oz) floury potatoes, scrubbed and cut into chips
- 2 tbsp olive oil
- 50g fresh breadcrumbs
- Zest of 1 lemon
- 2 tbsp chopped flat-leaf parsley
- 4 x 140g (5oz) thick sustainable white fish fillets
- 200g (7oz) cherry tomatoes
Instructions
- Step 1: Preheat your oven to 220°C (200°C fan/gas mark 7). Pat the chips dry with kitchen paper, then spread them out in a single layer on a large baking tray. Drizzle with half of the olive oil and season with salt.
- Step 2: Bake the chips for 40 minutes, turning them halfway through at 20 minutes to ensure even cooking.
- Step 3: While the chips are baking, mix the fresh breadcrumbs with the lemon zest, chopped parsley, and a pinch of salt and pepper to season well.
- Step 4: After the chips have baked for 30 minutes, place the fish fillets in a roasting tin. Spread the breadcrumb mixture evenly over the fish and drizzle with the remaining olive oil. Add the cherry tomatoes to the roasting tin around the fish.
- Step 5: Put the roasting tin in the oven and bake the fish and tomatoes for 10 minutes, which will coincide with the final 10 minutes of the chips cooking time.
- Step 6: Once the cooking time is complete, check the fish is cooked through (it should flake easily). Serve the golden chips alongside the baked fish and roasted cherry tomatoes.
Tips & Variations
- For extra crispiness, soak the cut potatoes in cold water for 30 minutes before drying them thoroughly to remove excess starch.
- You can swap the parsley for fresh dill or thyme for a different herb flavor.
- Try using sweet potatoes instead of floury potatoes for a slightly sweeter twist.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the fish and chips in the oven at 180°C for about 10-15 minutes to help keep the chips crispy and the fish warm. Avoid microwaving to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen fish fillets for this recipe?
Yes, you can use frozen fillets. Just make sure to thaw them completely and pat dry before applying the breadcrumb topping and baking.
Is this recipe suitable for gluten-free diets?
To make this recipe gluten-free, use gluten-free breadcrumbs and ensure the fish is sustainably sourced and free from gluten-containing additives.
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Oven-Baked Fish & Chips Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
A healthier twist on the classic fish and chips, this recipe uses oven-baked method to cut down on fat and calories without compromising on flavor. Crisp oven-roasted chips paired with lemon and parsley breadcrumb-topped sustainable white fish fillets, roasted alongside sweet cherry tomatoes for a wholesome, satisfying meal.
Ingredients
Chips
- 880g (1lb 12oz) floury potato, scrubbed and cut into chips
- 1 tbsp olive oil (half of total)
- Salt, to season
Fish Topping
- 50g fresh breadcrumbs
- Zest of 1 lemon
- 2 tbsp chopped flat-leaf parsley
- 2 tbsp olive oil (remaining half)
- Salt and freshly ground black pepper, to season
Fish & Veggies
- 4 x 140g (5oz) thick sustainable white fish fillets (e.g. cod)
- 200g (7oz) cherry tomatoes
Instructions
- Prepare the chips: Preheat the oven to 220°C (200°C fan)/Gas mark 7. Pat the potato chips dry thoroughly using kitchen paper to remove excess moisture. Arrange them in a single layer on a large baking tray. Drizzle with half of the olive oil and season generously with salt. Place in the oven and bake for 40 minutes, turning the chips halfway through at 20 minutes to ensure even cooking and crispiness.
- Prepare breadcrumb topping: While the chips start baking, combine the fresh breadcrumbs, lemon zest, and chopped flat-leaf parsley in a bowl. Season this mixture well with salt and pepper to enhance flavor.
- Prepare the fish: Place the fish fillets on a roasting tin. Evenly coat the tops of each fillet with the breadcrumb, lemon, and parsley mixture, pressing gently to adhere. Drizzle the remaining olive oil over the breadcrumb-topped fish.
- Add vegetables and finish baking: Arrange the cherry tomatoes around the fish fillets on the roasting tin. After the chips have been in the oven for 30 minutes, place the roasting tin with the fish and cherry tomatoes into the oven alongside the chips. Bake everything together for the final 10 minutes, allowing the fish to cook through and the tomatoes to soften.
- Serve: Once both the fish and chips are golden and cooked through, remove from the oven. Serve the oven-baked fish & chips immediately with the roasted cherry tomatoes on the side.
Notes
- Use sustainable white fish such as cod for best results.
- Patting the chips dry before baking is crucial to achieve crispiness.
- Turning the chips halfway ensures even cooking and prevents sogginess.
- Lemon zest in the breadcrumb adds a fresh, bright flavor.
- You can add a squeeze of fresh lemon juice over the finished fish for extra zing.
- For extra crispiness, spread chips evenly without overlapping on the baking tray.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: oven-baked fish and chips, healthy fish and chips, baked cod recipe, easy oven fish, low-fat fish and chips
