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Oven Baked Fish and Chips

A very tasty, much healthier version of the old time classic.

Prep Time
Prep Time

10 minutes

Cooks In
Cooks In

50 minutes



Skill Level
Skill Level



  • 800g potato, cut into wedges
  • 2 tbsp olive oil
  • 50g breadcrumbs
  • 1 large lemon – zested 2 tbsp parsley finely chopped
  • 4 sustainable white fish fillets- we used cod
  • 200g cherry tomatoes


  1. Light your oven and leave for half an hour, feeding once with wood.
  2. Place your potato wedges in a cast iron dish, season with salt and drizzle with olive oil and bake for 30 minutes, turning the pan occasionally
  3. While your chips are cooking, put your breadcrumbs, parsley and lemon zest in a bowl
  4. After 30 minutes, check your chips are close to finished, and if so, coat your fish in your breadcrumb mixture and lay on top
  5. Place your cherry tomatoes on top too, drizzle everything with oil and then bake for 10 minutes until your fish is cooked through
  6. Take everything out, serve up and enjoy!