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Oven-baked fish and chips
Oven-baked fish and chips
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Try flavorful oven-baked fish with crispy potato wedges and zesty herbed yogurt for an easy weeknight dinner.
Ingredients:
  • 1kg baby potatoes
  • 150g breadcrumbs
  • 2 tsp lemon rind, finely grated
  • 62.50 ml chives, finely chopped
  • 40.00 ml dill, finely chopped
  • 150g plain flour
  • 2 free range eggs, lightly whisked
  • 500g pink ling fish fillets, cut into portions
  • 200g ctn Greek-style yoghurt
  • 4 cornichons, finely chopped
  • 20.00 ml baby capers, finely chopped
  • Lemon wedges (optional), to serve
Instructions:
  • Preheat oven to 220C. In a medium saucepan, cover potatoes with cold water and bring to a boil over high heat. Cook for 5 minutes or until just tender. Drain thoroughly.
  • In a shallow bowl, mix together breadcrumbs, lemon rind, 2 tablespoons of chives, and half of the dill. Prepare two separate bowls: one with flour and the other with beaten egg. Coat the fish in flour, then egg, and finally in the breadcrumb mixture, pressing lightly to ensure it sticks. Transfer the coated fish to a plate.
  • Prepare the baking trays by lining them with baking paper. Lay the fish on one tray and lightly spray it with oil. Cut the potato into quarters using a small knife and place them on the other tray. Drizzle the potatoes with olive oil for added flavor.
  • Roast the potato and fish, flipping halfway through, for 20 minutes or until they are beautifully golden and fully cooked.
  • Mix together the yoghurt, cornichons, capers, and the rest of the chives and dill in a small bowl.
  • Serve the fish and chips alongside the optional yoghurt mixture, mixed salad leaves, and lemon wedges.

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