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Fish and chips on a Friday doesn’t need to be unhealthy and from the chippy – this oven baked fish and chips recipe proves you can make a totally tasty dinner for the whole family without all the saturated fat!

fish_n_chips-article

Serves 4

Ingredients:

1.2kg potatoes

5 tbsp rapeseed or sunflower oil

4 x 170g skinless cod fillets

2 tbsp plain flour

1 large egg, beaten

100g white breadcrumbs

1 lemon, finely grated zest only

To serve:

400g frozen peas

100g light crème fraîche

1 lemon, cut into wedges

What to do:

  • Heat the oven to 200°C/180°C fan/Gas 6. Peel the potatoes and cut into chips. Bring a pan of lightly salted water to the boil and cook the potatoes for 5 minutes. Drain thoroughly then toss with a little seasoning and 3 tbsp of the oil.
  • On a non-stick tray bake the chips for 35-40 minutes until golden and crisp, turning them halfway through. Meanwhile, dust the cod with seasoned flour and dip in the beaten egg.
  • Mix the breadcrumbs with the remaining oil, seasoning and lemon zest and use it to evenly coat the fish fillets. Cook the fish on a non-stick baking tray on the shelf below the chips for 15-20 minutes (depending on its thickness). Cook the peas in boiling, salted water for 5 minutes, drain and blitz with the crème fraîche and serve alongside the fish and chips.

For 40 more fish recipes click here 

Thanks to Morrisons for providing this tasty recipe!