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Oven-baked fish & chips

Oven-baked fish & chips

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Rating: 5 out of 5.28 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Give this classic combination a healthy makeover by oven cooking the ingredients instead of frying

Nutrition: per serving
HighlightNutrientUnit
kcal366
fat7g
saturates1g
carbs43g
sugars3g
fibre4g
protein32g
low insalt0.5g
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Ingredients

Method

  • STEP 1

    Heat oven to 220C/200C fan/gas 7. Pat chips dry on kitchen paper, then lay in a single layer on a large baking tray. Drizzle with half the olive oil and season with salt. Cook for 40 mins, turning after 20 mins, so they cook evenly.

  • STEP 2

    Mix the breadcrumbs with the lemon zest and parsley, then season well. Top the cod evenly with the breadcrumb mixture, then drizzle .0with the remaining oil. Put in a roasting tin with the cherry tomatoes, then bake in the oven for the final 10 mins of the chips’ cooking time.

RECIPE TIPS
HEALTHY BENEFITS

We’ve halved the fat and calories of this traditional favourite by cooking it in the oven instead of frying. Although potatoes don’t count towards your 5-a-day, they’re a useful source of vitamin C as well as B6, potassium and manganese.

Goes well with

Recipe from Good Food magazine, February 2012

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Rating: 5 out of 5.28 ratings

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