Oven Fish and Chips

Serves 4.  I was really surprised when I realized I hadn't tried a Fish and Chips recipe before now.  This one can be done so easily in the oven without the heaviness of deep frying. I like to cut the cod into pieces and make it a "finger-food" dinner. Spreading the morsel love.

TARTAR SAUCE
  • 1/3 cup mayonnaise
  • 2 tablespoons dill pickle relish or chopped dill pickle
  • 2 teaspoons grated lemon zest
FISH AND POTATOES:
  • 1-1/2 pounds baking potatoes (about 3 medium)
  • 2 teaspoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarsely ground pepper, divided
  • 4 cod fillets (4 ounces each)
  • 2 tablespoons mayonnaise
  • 2 tablespoons finely grated Parmesan cheese
  • 2 teaspoons finely chopped fresh parsley
  • Malt vinegar, optional

Tartar sauce: in a small bowl, mix mayonnaise, relish and lemon zest. Refrigerate until ready to use.

Chips: Preheat oven to 400°. Cut potatoes lengthwise into 1-in.-thick wedges; toss with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread evenly in a greased rimmed. baking sheet. Roast until golden brown, stirring occasionally, 40-45 minutes. When finished toss, potatoes in parmesan cheese and parsley.

Meanwhile, place crushed Margot's Morsels Simply Sea Salt in a shallow bowl and season with freshly ground pepper.

Fish: I like to cut the cod into pieces but you may want to make this a knife-and-fork dinner and leave it whole. Sprinkle cod (pieces) with the remaining salt and pepper; spread mayonnaise on all sides of the fish. Dip in morsel crumb mixture to cover mayonnaise well, pressing firmly to help adhere. Place cod in a greased baking dish. Sprinkle with any remaining crumb mixture. Bake until fish just begins to flake easily with a fork, 12-15 minutes.

Serve fish and potatoes with tartar sauce and malt vinegar (optional).

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