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One-pan fish & chips with broccoli

One-pan fish & chips

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Save on the washing-up with our one-pan fish and chips served with long-stem broccoli. The recipe serves two, but you could easily double it

  • Low calorie
Nutrition: Per serving
HighlightNutrientUnit
low inkcal480
fat19g
saturates3g
carbs39g
sugars4g
high infibre7g
protein35g
salt1.2g
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Ingredients

  • 50g fresh white breadcrumbs
  • 3 tbsp olive oil
  • 300g potatoes (such as Maris Piper), cut into wedges
  • 3 anchovy fillets in oil from a jar, drained and finely chopped
  • 1 tsp dried mixed herbs
  • 1 tsp garlic granules
  • 200g long-stem broccoli
  • 300g white fish fillets, skinless and boneless
  • tartare sauce, to serve (optional)

Method

  • STEP 1

    Heat the oven to 200C/180C fan/gas 6 with a large roasting tin filled with the breadcrumbs inside. When golden (about 5 mins), tip into a bowl and set aside. Drizzle 2 tbsp of the oil into the tin, add the potatoes, season and toss to coat. Spread them out in an even layer and roast for 25 mins.

  • STEP 2

    Meanwhile, mix the breadcrumbs with the anchovies, herbs and garlic granules. Toss the broccoli with the remaining oil and season.

  • STEP 3

    Once the potatoes have had 25mins, scatter over the broccoli. Cook for a further 5 mins, then nestle in the fish. Top with the breadcrumbs. Return to the oven for 8-10 mins until the fish is cooked through and golden. Serve with tartare sauce, if you like.

Recipe from Good Food magazine, October 2022

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