This one pan oven baked posh fish and chunky chips recipe is also in this month's Olive Magazine, but not yet online on their website. The original recipe is from Jane Lovett's Just One Pan recipe book which featured in a Daily Mail article back in May this year.
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I've slightly adapted the recipe as I was cooking for 2, and when I halved the quantity of the potatoes in the original recipe, it would have only been 1 potato which just didn't seem like enough! It's such a quick and easy recipe to prepare and make and it's pretty healthy too...what's not to love?!
It was cod that I used when making it for the first time and dried oregano on the chips. The fish turned out beautifully juicy and flaky with a delicious crust on top and the chips were lovely and crispy on the outside and fluffy on the inside - yum! The addition of the salty samphire just finished the dish off perfectly.
Tips
- This posh fish and chunky chips recipe is easily adapted if you’re cooking for less or more people.
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Ingredients
- 800g Maris Piper potatoes, unpeeled and scrubbed
- a splash of olive oil
- a large pinch of dried oregano or thyme
- salt
- 4 large or 8 small (about 600g total weight) skinless white fish fillets (cod, haddock, coley or hake)
- 200g samphire, any tough pieces removed
- a knob of butter (optional)
- tartare sauce, to serve (optional)
For the parmesan crust:
- 4 heaped tbsp fresh white breadcrumbs
- 3 tbsp grated parmesan cheese
- 2 tbsp olive oil
- 0.5 tsp salt
Instructions
- Heat the oven to 220C/fan 200C/gas 7. Cut the potatoes in half lengthways, then cut each half into 3 or 4 wedges, depending on their size. Put them in a bowl and toss with olive oil, dried oregano or thyme and some salt to coat the wedges. Spread them out in a single layer, cut-side down, on a large baking tray or shallow roasting tin. Bake for 18 to 20 minutes, turning the wedges after 10 minutes, until crisp and golden all over.
- Meanwhile, mix together all the parmesan crust ingredients and set aside. Boil a kettleful of water.
- Tuck any thin ends of the fish fillets underneath so they are an even thickness. Spread the parmesan crust mixture evenly over the top of the fish, patting gently to ensure the fish is well coated, then nestle the fillets between the wedges on the tray, moving the wedges to make space if needed, but keeping everything in one layer. Bake at the top of the oven for 5 to 7 minutes, depending on the thickness of the filletts, until the fish is just cooked through.
- Meanwhile, put the samphire into a heatproof bowl and pour over enough just-boiled water from the kettle to cover it. Leave for 5 minutes, then drain and stir in the butter (if using). Add the samphire to the baking tray or roasting tin when the fish is cooked, then serve, with tartare sauce if you like...and enjoy!
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Posh Fish and Chunky Chips
Ingredients
- 800g Maris Piper potatoes unpeeled and scrubbed
- a splash of olive oil
- a large pinch of dried oregano or thyme
- salt
- 4 large or 8 small (about 600g total weight) skinless white fish fillets (cod, haddock, coley or hake)
- 200g samphire any tough pieces removed
- a knob of butter optional
- tartare sauce to serve (optional)
For the parmesan crust:
- 4 heaped tbsp fresh white breadcrumbs
- 3 tbsp grated parmesan cheese
- 2 tbsp olive oil
- 0.5 tsp salt
Instructions
- Heat the oven to 220C/fan 200C/gas 7. Cut the potatoes in half lengthways, then cut each half into 3 or 4 wedges, depending on their size. Put them in a bowl and toss with olive oil, dried oregano or thyme and some salt to coat the wedges. Spread them out in a single layer, cut-side down, on a large baking tray or shallow roasting tin. Bake for 18 to 20 minutes, turning the wedges after 10 minutes, until crisp and golden all over.
- Meanwhile, mix together all the parmesan crust ingredients and set aside. Boil a kettleful of water.
- Tuck any thin ends of the fish fillets underneath so they are an even thickness. Spread the parmesan crust mixture evenly over the top of the fish, patting gently to ensure the fish is well coated, then nestle the fillets between the wedges on the tray, moving the wedges to make space if needed, but keeping everything in one layer. Bake at the top of the oven for 5 to 7 minutes, depending on the thickness of the filletts, until the fish is just cooked through.
- Meanwhile, put the samphire into a heatproof bowl and pour over enough just-boiled water from the kettle to cover it. Leave for 5 minutes, then drain and stir in the butter (if using). Add the samphire to the baking tray or roasting tin when the fish is cooked, then serve, with tartare sauce if you like...and enjoy!
Notes
- This posh fish and chunky chips recipe is easily adapted if you’re cooking for less or more people.
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