Make your own fish and chips. So easy, our one-pot supper recipe beats a takeaway!
- 400g (14oz) Desiree potatoes, thinly sliced into half moons
- 1tbsp olive oil
- 3 fresh thyme sprigs
- 2 firm white sustainable fish fillets
- zest and juice 1 lemon
Heat the oven to 220 C, 200 C fan, 425 F, gas 7. Place a baking tray in the oven for 10 minutes to heat up. Coat the potatoes in the oil and sprinkle with sea salt and the thyme sprigs. Spread the potatoes out on a piece of baking paper and transfer to the hot tray. Bake in the oven for 20 minutes.
Sprinkle the fish fillets with the lemon zest, a little salt and a lot of pepper. Add to the tray, squeeze over some lemon zest and juice and cook for another 10 minutes, until the fish is flaking, but still moist. Serve either on plates, or straight from the greaseproof!
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