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Oven-Baked Fish and Chips with Lemon-Dill Tartar

European cuisineBritish cuisine
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Oven-Baked Fish and Chips with Lemon-Dill Tartar

Fish and Chips

  1. Fried Fish Dishes >
  2. Other Sauces & Condiments

Prep: 25 min • Cook: 35 min. A healthier take on the classic, featuring flaky white fish and crispy oven-baked fries. Served with a bright, homemade lemon-dill tartar sauce for a refreshing twist.

Preparation time
25 min
Cooking time
35 min
Total time
1 hr
Servings
4
Course
Main
Complexity
Easy
Units:
Scale:

Ingredients

Fish

  • 4 pcs cod fillets(about 6 oz each, skinless)
  • 1 1/2 cup panko breadcrumbs
  • 1/4 cup parmesan cheese(grated)
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 2 pcs egg(beaten)

Chips

  • 2lb potatoes(russet or yukon gold, cut into 1/2-inch thick fries)
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper

Lemon-Dill Tartar Sauce

  • 1/2 cup mayonnaise
  • 2 tbsp fresh dill(chopped)
  • 1 tbsp lemon juice
  • 1 tbsp capers(chopped (optional))
  • 1 tsp dijon mustard
  • salt(to taste)
  • black pepper(to taste)

Instructions

Prepare the Chips

  1. Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
  2. In a large bowl, toss the cut potatoes with olive oil, salt, and pepper until evenly coated.
  3. Spread the potatoes in a single layer on one of the prepared baking sheets.
  4. Bake for 30-35 minutes, flipping halfway through, until golden brown and crispy.

Prepare the Fish

  1. While the chips are baking, prepare the fish coating. In a shallow dish, combine panko breadcrumbs, grated parmesan cheese, paprika, salt, and pepper.
  2. In another shallow dish, whisk the eggs.
  3. Pat the cod fillets dry with paper towels. Brush each fillet lightly with olive oil.
  4. Dip each cod fillet first into the beaten egg, letting excess drip off, then press firmly into the panko mixture, ensuring it's fully coated on all sides.
  5. Place the coated fish fillets on the second prepared baking sheet.
  6. Bake for 15-20 minutes, or until the fish is opaque and flakes easily with a fork. Cooking time will vary depending on the thickness of the fillets.

Make the Tartar Sauce

  1. In a small bowl, whisk together mayonnaise, chopped fresh dill, lemon juice, capers (if using), and Dijon mustard.
  2. Season with salt and black pepper to taste.
  3. Cover and refrigerate until ready to serve.

Serve

  1. Serve the oven-baked fish and chips immediately with the lemon-dill tartar sauce on the side.

Nutrition

Servings
4
Serving size (imperial)
6 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories750 kcal440 kcal3,000 kcal
Protein45 g26.5 g180 g
Fat40 g23.5 g160 g
Carbs55 g32.4 g220 g

Tips

  • For extra crispy chips, soak cut potatoes in cold water for 30 minutes before drying and baking.
  • Ensure fish fillets are roughly the same thickness for even cooking. Adjust baking time as needed.
  • Serve with a side of mushy peas or a fresh green salad for a complete British meal.

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