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One-tray fish and chips

Forget takeaway and prep this fresh and fast tray bake in 10 minutes. Flavour packed with crunchy panko crumbs and a zesty dipping sauce.

647 calories per serve

Allergens: Recipe may contain gluten, wheat, egg, yeast and milk.

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10 Ingredients


  • 4 large (about 250g each) desiree potatoes

  • 1 tbsp olive oil

  • 35g (3/4 cup) panko breadcrumbs

  • 1 lemon, rind finely grated

  • 50g butter, melted

  • 500g skinless flathead fillets

  • 125g (1/2 cup) mayonnaise

  • 30g small gherkins (cornichons), finely chopped, 1 tsp juice reserved from jar

  • Lemon wedges, to serve

  • Mixed salad leaves, to serve

6 Method Steps


  • Step 1

    Preheat oven to 200C/180C fan forced. Line a large baking tray with baking paper. Cut each potato

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    (4 large (about 250g each) desiree potatoes) into 8 long wedges. Pat dry with paper towel. Place in a bowl with the oil (1 tbsp olive oil). Toss until coated. Arrange in a single layer on prepared tray. Season with salt. Bake, turning once during cooking, for 30 minutes or until golden.


  • Step 2

    Meanwhile, place the breadcrumbs (35g (3/4 cup) panko breadcrumbs), lemon rind (1 lemon, rind finely grated) and butter (50g butter, melted) in a bowl. Stir until well combined.

  • Step 3

    Push the chips to 1 side of tray (it doesn’t matter if you have to pile them a little). Coat the fish fillets (500g skinless flathead fillets) in the breadcrumb mixture. Arrange the fish on the opposite side of the tray, with a small gap between each fillet.

  • Step 4

    Bake for 10 minutes or until the crumbs are crisp and golden, and fish is cooked through.

  • Step 5

    Meanwhile, combine the mayonnaise (125g (1/2 cup) mayonnaise), gherkins (30g small gherkins (cornichons), finely chopped, 1 tsp juice reserved from jar) and reserved juice in a small bowl.

  • Step 6

    Divide the fish and chips among serving plates. Serve with lemon wedges (Lemon wedges, to serve), salad leaves (Mixed salad leaves, to serve) and pickle mayo.
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Recipe Notes

Use what you have. Swap desiree potatoes for sebago (brushed) potatoes (no need to peel, just scrub them well). Replace the flathead fillets for skinless barramundi or snapper fillets.

Image by Vanessa Levis

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