Oven-baked fish & chips

classic dish cod and chips family favourite haddock and chips healthy twist make it tonight makeover oven cooked

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Source

Ingredients

800g/ 1lb 12 oz floury potato , scrubbed and cut into chips

2 tbsp olive oil

50g fresh breadcrumb

zest 1 lemon

2 tbsp chopped flat-leaf parsley

4 x 140g/5oz thick sustainable white fish fillets

200g/ 7oz cherry tomato

Method

Heat oven to 220C/200C fan/gas 7. Pat chips dry on 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 mins, turning after 20 mins, so they cook evenly.

Mix the breadcrumbs with the lemon zest and parsley, then season well. Top the cod evenly with the breadcrumb mixture, then drizzle .0with 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.