adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Oven baked fish and chips with tartare sauce
0 Likes
Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Elevate your Friday night fish with parmesan and lemon crusted crumbs. Pair with homemade tartare sauce for a perfect, flavorful meal.
Ingredients:
  • 600g potato
  • 9.20 gm olive oil
  • 140g breadcrumbs
  • 1 lemon, zested
  • 82.50 ml finely chopped flat-leaf parsley
  • 25g parmesan
  • 2 eggs, lightly beaten
  • 150g plain flour
  • 800g Blue Grenadier fish fillets, skin off, cut into 8 portions
  • Cooking oil spray
  • 150g mayonnaise
  • 2 tsp capers, finely chopped
  • 20.00 ml finely chopped flat-leaf parsley, extra
  • 5.90 gm wholegrain mustard
  • Steamed broccolini, to serve
Instructions:
  • - Preheat your oven to 200°C and prepare 2 baking trays by greasing and lining them with baking paper. - Arrange the potato wedges on one of the trays, then drizzle them with oil and sprinkle with salt. - Bake for 30 minutes, making sure to turn them over halfway through, until they are crispy and golden brown.
  • Mix breadcrumbs, lemon zest, parsley, and parmesan on a plate. Season with salt and pepper. Spread flour on another plate. Whisk eggs in a large bowl. Coat fish fillets with flour, dip in egg, and cover in breadcrumb mixture. Transfer to the baking tray. Mist with oil and bake fish and wedges for the final 15 minutes until golden brown and fish is cooked.
  • In a small bowl, mix mayonnaise, lemon juice, capers, extra parsley, and mustard together. Season with salt and pepper to taste.
  • Plate the fish and wedges. Top each serving with a dollop of tartare sauce and a side of steamed broccolini.

Similar Recipes