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Oven baked fish and chips

by tilly
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prep time 10mins
cooks in 50mins
serves 4
skill level Easy

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

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Ingredients

  • 800g potato, cut into wedges
  • 2 tbsp olive oil
  • 50g  breadcrumbs
  • 1 large lemon – zested2 tbsp parsley finely chopped
  • 4 sustainable white fish fillets- we used cod
  • 200g cherry tomatoes

Instructions

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!

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