Everyone loves a good fish and chip supper – but this fish recipe is a great one to try at home instead of heading to the chippy on a Friday night. It’s a really quick dish that feels extra comforting and would make a great Valentine’s Day recipe if you want something that’s quick and easy.
With relatively few ingredients it’s a really quick dish to put together and oven baking your fish rather than frying it makes it a really healthy dinner recipe. Using thyme and sea salt to season the potatoes and lemon to season the fish, it’s a really satisfying mix of flavours.
This recipe serves two, but you could easily double the recipe if you’re cooking for more people. Give this recipe a go this week and it will soon be a family favourite.
HOW TO MAKE OVEN-BAKED FISH AND CHIPS
- 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!
- 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
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