Oven Baked Fish and Chips
15 minutes prep.
35 minutes cooking
- 1 kg (2 lb 4 oz) floury potatoes, such as Sebago, scrubbed and cut into 5 mm (¼ inch) thick chips
- 90 ml (3 fl oz) olive oil
- 120 g (4¼ oz/2 cups) panko crumbs
- 2 teaspoons finely chopped thyme leaves
- 1 garlic clove, finely chopped
- Finely grated zest of ½ lemon, plus lemon wedges to serve
- 2 eggs
- 1 tablespoon Dijon mustard
- Seasoned plain (all-purpose) flour, for dusting
- 500 g (1 lb 2 oz) skinless flathead, snapper or other firm white fish fillets, cut into rough 10 cm (4 inch) pieces
- Preheat the oven to 240°C (475°F) and place a baking tray in the oven on the top rack. Toss the potatoes and two-thirds of the olive oil in a bowl to evenly coat the potato, season, then spread in a single layer on the baking tray. Bake, tossing occasionally, for 20–25 minutes while you prepare the fish.
- To prepare the fish, heat the remaining oil in a frying pan over a medium–high heat, add the crumbs, thyme, garlic and lemon zest and toast for 1–2 minutes until crisp and light golden, then tip onto a plate and season.
- Whisk the eggs and mustard in a bowl to combine and place the seasoned flour in a separate bowl. Dust the fish in the flour, then dip into the egg mixture and toss into the crumbs, pressing so the crumbs stick evenly to the fish. Place the fish in a single layer on a well-oiled rack placed over a baking tray and put the fish on the middle rack of the oven. Bake for 6–8 minutes until the fish is just cooked through.
- Serve with the chips, lemon wedges, mayo or tartare sauce and a crisp green salad