Oven-baked fish and chips
Serves: 2
Total time: 
Recipe by Tamsin Burnett-Hall and Emma Franklin / Recipe photograph by Dan Jones
Oven-baked fish and chips
Serves: 2
Total time: 
See more recipes
Nutritional information (per serving)
Calories
593Kcal
Fat
14gr
Saturates
2gr
Carbs
73gr
Sugars
5gr
Fibre
9gr
Protein
39gr
Salt
0.7gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 2 medium baking potatoes
- 5 tsp oil, plus extra for frying
- ½ tsp smoked paprika
- 1 x 300g cod loin
- 5 tbsp panko breadcrumbs
- 1 garlic clove, crushed
- zest of 1 lemon
- 2 spring onions, trimmed and chopped
- 150g frozen peas
To serve
- 1 lemon, cut into wedges
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7. Halve each potato; cut into thin wedges. Put them on a baking tray lined with baking paper and drizzle over 2 teaspoons oil, the paprika and some seasoning. Toss and bake for 35-40 minutes, until tender and crisp.
- Meanwhile, cut the cod loin in half and pat dry with kitchen paper. Pour over 1 teaspoon oil, season and turn gently to coat the fish all over. Place on a second baking sheet lined with baking paper.
- In a bowl, mix the breadcrumbs, garlic, lemon zest and some seasoning with 2 teaspoons oil. Spoon on top of the cod fillets, pressing gently to make it stick. Put in the oven with the potatoes for the final 12-15 minutes of cooking, until the fish is opaque and the breadcrumbs crisp.
- While the cod and potatoes are cooking, heat a little oil in a small saucepan, add the spring onions and sweat for a minute or two until softened. Add the peas and cook for 3-4 minutes until the peas are cooked and tender. Serve with lemon wedges.
