Oven-Baked Fish & Chips Recipe
Introduction
This oven-baked fish and chips recipe offers a healthier twist on the classic favourite. By baking instead of frying, you get crispy chips and tender fish with less fat and calories, all while enjoying fresh, vibrant flavors.
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
- Salt, to season
Instructions
- Step 1: Preheat your oven to 220°C (200°C fan)/gas mark 7. Pat the cut chips dry with kitchen paper to remove excess moisture.
- Step 2: Spread the chips in a single layer on a large baking tray. Drizzle with half the olive oil and season with salt. Bake for 40 minutes, turning the chips after 20 minutes to ensure even cooking.
- Step 3: While the chips bake, mix the breadcrumbs with the lemon zest, chopped parsley, and a pinch of salt to taste.
- Step 4: Arrange the fish fillets in a roasting tin and sprinkle the breadcrumb mixture evenly on top. Drizzle the remaining olive oil over the fish.
- Step 5: Add the cherry tomatoes to the roasting tin around the fish. Bake the fish and tomatoes in the oven for the last 10 minutes of the chips’ cooking time, until the fish is cooked through and the topping is golden and crisp.
Tips & Variations
- Use different herbs like dill or thyme instead of parsley to vary the flavor of the breadcrumb topping.
- For extra crispiness, soak the cut potatoes in cold water for 30 minutes before drying and baking.
- Add a squeeze of fresh lemon juice over the fish just before serving for a bright, zesty finish.
- If you prefer, swap cherry tomatoes for seasoned roasted bell peppers or asparagus.
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 (160°C fan) for about 10 minutes to restore crispness. Avoid microwaving as it can make the chips soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen fish fillets for this recipe?
Yes, frozen fish can be used. Make sure to thaw them fully in the refrigerator before cooking for even baking and best texture.
How do I know when the fish is cooked?
The fish is done when it flakes easily with a fork and is opaque all the way through. The breadcrumb topping should be golden and crispy.
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Oven-Baked Fish & Chips Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A healthier twist on the classic fish and chips, this oven-baked version uses thick white fish fillets topped with a zesty breadcrumb mix and served alongside crispy oven-roasted potato chips and cherry tomatoes. By baking instead of frying, this recipe halves the fat and calories of the traditional dish while still delivering comforting, flavorful results.
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 of total)
- 4 x 140g (5oz) thick sustainable white fish fillets
Additional
- 200g (7oz) cherry tomatoes
Instructions
- Prepare the Chips: Preheat the oven to 220C (200C fan/gas mark 7). Pat the cut potato chips dry with kitchen paper to remove excess moisture, then arrange them in a single layer on a large baking tray. Drizzle with half of the olive oil and season generously with salt. Bake in the oven for 40 minutes, turning the chips halfway through at 20 minutes to ensure even cooking and crisping.
- Make Breadcrumb Topping: While the chips begin cooking, mix the fresh breadcrumbs with the lemon zest and chopped parsley in a bowl. Season the mixture well to enhance flavor.
- Prepare Fish and Bake: After 30 minutes of chips baking, lay the thick white fish fillets on a roasting tin. Evenly spread the breadcrumb mixture over the tops of the fish, then drizzle with the remaining olive oil. Scatter the cherry tomatoes around the fish in the roasting tin. Place in the oven and bake for 10 minutes, which is the final portion of the chips’ total cooking time, allowing the fish to cook through and the topping to become golden.
Notes
- Patting the potato chips dry before baking helps them become crispier.
- Turning the chips halfway through baking ensures even browning and cooking.
- Using sustainable white fish supports responsible sourcing and environmental care.
- This recipe cuts traditional fat and calories by baking instead of deep-frying.
- The lemon zest in the breadcrumb topping adds a fresh, bright flavor to the fish.
- 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 fish, oven chips, low-fat fish and chips, sustainable fish recipe
