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Oven-Baked Fish & Chips Recipe

★★★★★

4.8 from 109 reviews
  • Author: Sophie
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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Find it online: https://cookwithsophie.com/oven-baked-fish-and-chips-recipe/