By baking the ingredients instead of frying them, you can give this traditional combo a healthy facelift.
Time required for preparation and cooking
- Preparation time: 15 minutes
- Cooking time: 40 minutes
Contents
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Ingredients
- 800g (1 pound 12 ounces) floury potato, cleaned and cut into chips
- 2 tablespoons olive oil
- 50g freshly made breadcrumbs
- 1 lemon, zest
- 2 tbsp flat-leaf parsley, chopped
- 4 thick 140g/5oz sustainable white fish fillets
- Cherry tomato, 200g/7oz
Method
STEP 1
Preheat the oven to 220°C/200°C fan/gas 7. Pat the chips dry with kitchen paper before arranging them in a single layer on a large baking sheet. Drizzle with half of the olive oil and season with salt and pepper. Cook for 40 minutes, flipping every 20 minutes to ensure consistent cooking.
STEP 2
Season the breadcrumbs with the lemon zest and parsley mixture. Sprinkle the breadcrumb mixture evenly over the fish, then drizzle with the remaining oil. Place in a roasting pan with the cherry tomatoes and bake for the last 10 minutes of the chips’ cooking time.
