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Oven-baked Fish & Chips |
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| Serves 4 |
Prep 15 mins |
Cooking 40 mins |
Easy |
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Ingredients |
800g floury potatoes, scrubbed & cut into chips
2 tbsp olive oil
50g fresh breadcrumbs
zest of 1 lemon
2 tbsp chopped parsley
4 x 140g thick white fish fillets
200g cherry tomatoes
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Heat oven to 220C/ 200C
Fan/Gas 7.Put chips on dry kitchen paper, then lay in a
single layer on a large baking tray. Drizzle with half the
olive oil and season with salt. Cook for 40 minutes,
turning after 20 mins, so they bake evenly.
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Mix the breadcrumbs with the
lemon zest and parsley, then season. Top the fish evenly
with the breadcrumb mixture, then drizzle with the
remaining oil. Put in a roasting tin with the cherry
tomatoes, then bake in the oven for the final 10 mins of
the chips' cooking time.
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DAILY
DINNERS 
