Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Oven-Baked Fish & Chips Recipe

★★★★★

5 from 86 reviews
  • Author: Ben
  • 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

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 of total)
  • 4 x 140g (5oz) thick sustainable white fish fillets

Additional

  • 200g (7oz) cherry tomatoes

Instructions

  1. 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.
  2. 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.
  3. 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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

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