Healthy fish & chips with tartare sauce

Healthy fish & chips with tartare sauce

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(42 ratings)

Prep: 5 mins Cook: 40 mins Ready in 40-45 mins


Serves 2
A perfectly healthy Friday night special meal for two, fish and chips

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal373
  • fat9g
  • saturates1g
  • carbs41g
  • sugars0g
  • fibre3g
  • protein35g
  • salt0.96g
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  • 450g potatoes, peeled and cut into chips



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 tbsp olive oil, plus a little extra for brushing
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 white fish fillets about 140g/5oz each
  • grated zest and juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • small handful of parsley leaves, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 tbsp capers, chopped
    Capers in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • 2 heaped tbsp 0% Greek yogurt



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • lemon wedge, to serve



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  1. Heat oven to 200C/fan 180C/gas 6. Toss chips in oil. Spread over a baking sheet in an even layer, bake for 40 mins until browned and crisp. Put the fish in a shallow dish, brush lightly with oil, salt and pepper. Sprinkle with half the lemon juice, bake for 12-15 mins. After 10 mins sprinkle over a little parsley and lemon zest to finish cooking.

  2. Meanwhile, mix the capers, yogurt, remaining parsley and lemon juice together, set aside and season if you wish. To serve, divide the chips between plates, lift the fish onto the plates and serve with a spoonful of yogurt mix.

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Comments, questions and tips

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7th Aug, 2017
The fish and the chips tasted lovely although the sauce just tasted like plain yogurt to me even after haveing to add double the amount of lemon it said. Would make again but without the sauce
16th Apr, 2015
Really enjoyed this dish - I added some mushy peas too (I blended some cooked peas with salt and pepper and lemon juice) and it tasted wonderful! Really doesn't feel like such a low cal meal.
11th Jan, 2013
Easy recipe - the chips were okay, but the fish wasn't anything special. Also, the tartar sauce just wasn't flavourful enough so would use my own recipe next time!
4th Dec, 2012
Very nice, healthy version of a classic dish. The tartar sauce is simply delicious. Added peas to the dish though, as I prefer to eat some vegetables as well.
17th Oct, 2012
very nice
Mary Miller's picture
Mary Miller
9th Jun, 2012
I love this dish it is the best fish and chips ever. I use it regularily for entertaining and serve with roasted vine tomatoes and balsamic vinega and pea puree. For the chuncky chips I lighlly dust with flour and drizzle with a little extra virgin olive oil and bake in moderate oven for 30 to 35 minutes, Divine!
markabowman's picture
1st Nov, 2013
Brilliant dish - would love to try your roasted vine tomatoes and balsamic vinegar and pea puree with it - any tips for preparing it?
24th Apr, 2012
whats the calories in this i am allowed 600 calories its states it can serve 2 people
15th Jan, 2012
Delicious!! The chips were fab and loved the tartare sauce. Keep turning the chips though, the recipe doesn't tell you that!!
10th Jan, 2012
We cooked this with talapia fish fillets, beautiful and the sauce was delicious!


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