Oven-baked fish & chips

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• Claire

  14 January 2012

  Claire rated and commented on this recipe

  

  Really tasty, the lemon and parsley crust is great, easy to make AND low fat. Can't really ask for more!

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• Silmarillion

  27 January 2012

  Silmarillion rated and commented on this recipe

  

  Absolutely lovely. I served this with peas, and instead of making my own chips I got some wedges out of the freezer. Considering all I did was blitz some bread in the food processor, grated some lemon zest and chucked it all together, it was pretty darned good! Lots of flavour, and I will definitely be making it again.

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• Linnie

  02 February 2012

  Linnie rated this recipe

  

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• jessroseprice

  12 February 2012

  jessroseprice rated and commented on this recipe

  

  I found that this didn't work particularly well. It may be because we have an electric oven that isn't great, but I get nearly all my recipes from this website and until now they've all worked perfectly. Maybe more oil would have helped, but the chips weren't great and the fish was bland - this isn't something I'm likely to make again!

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• dobelove

  15 February 2012

  dobelove rated and commented on this recipe

  

  This was a lovely tasty dish Used coriander instead of parsley as also did the Thai soup from John torode in the same issue. Made this dish pollock and it was really tasty even hubby who is not a huge fish fan enjoyed this dish. That said I must agree with Jessrossprice, the chips stuck loads but as I don't use much oil anyhow I was loath to add more so next time will try parchment in the tin to stop them sticking.

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• FungusTrooper

  29 February 2012

  FungusTrooper rated and commented on this recipe

  

  Worked out amazingly well - was expecting it to be a bit rubbish, and while completely different from chippy fish 'n chips, was a filling tasty dinner nonetheless.

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• Frantic Flapjack

  10 March 2012

  Frantic Flapjack rated and commented on this recipe

  

  I think it would be a good idea to season the fish before putting on the topping as it was slightly bland. The topping was lovely, though the fish wasn't cooked in 10 minutes. Mine took 20 minutes and was just cooked. Didn't make the chips. Served with Aunt Bessie's crinkle chips, the roasted tomatoes and peas.

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• Jonah

  10 March 2012

  Jonah commented on this recipe

  Just had this for dinner and loved it so much I had to post. Hubby not a huge fish fan but he thought it was gorgeous. So flavoursome - I think the key is decent thick white fish fillets. Fantastic meal!

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• Charlotte

  01 April 2012

  Charlotte rated and commented on this recipe

  

  Everyone enjoyed this, very quick and easy. The fish fillets I used however were a little thin so were a little dry and overcooked. Would definitely make again but use better quality thick fish fillets.

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• poptart

  09 April 2012

  poptart rated and commented on this recipe

  

  Lovely lovely recipe. Neither I or my husband go nuts for fish but as it was good Friday I thought I'd be traditional for a change! I spread 1/2 tsp of green pesto on the fish before putting on the breadcrumbs and it was delicious.

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• Joanne

  12 April 2012

  Joanne rated and commented on this recipe

  

  Absolutely gorgeous :) I am a very fussy eater and am trying to eat more healthy, fish was beautiful and the breadcrumbs finished it off perfectly, the tomatoes were so juicy. I replaced the chips with wholemeal rice and peas and a corn on the cob, we all loved it and will definitely make again. I cooked my cod loins for about 18 minutes Thank you x

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http://www.bbcgoodfood.com/recipes/1897684/

http://www.bbcgoodfood.com/recipes/1897684/

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Ingredients

• 880g/ 1lb 12 oz floury potato , scrubbed and cut into chips
• 2 tbsp olive oil
• 50g fresh breadcrumbs
• zest 1 lemon
• 2 tbsp chopped flat-leaf parsley
• 4 x 140g/5oz thick sustainable white fish fillets
• 200g/ 7oz cherry tomato

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 40 mins

Low-fat

Ingredients

• 880g/ 1lb 12 oz floury potato , scrubbed and cut into chips
• 2 tbsp olive oil
• 50g fresh breadcrumbs
• zest 1 lemon
• 2 tbsp chopped flat-leaf parsley
• 4 x 140g/5oz thick sustainable white fish fillets
• 200g/ 7oz cherry tomato

PER SERVING

366 kcalories, protein 32g, carbohydrate 43g, fat 7 g, saturated fat 1g, fibre 4g, sugar 3g, salt 0.5 g

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