Oven Baked Fish and Chips
Transform your weeknight dinner with this irresistible Oven Baked Fish and Chips recipe—a lighter, healthier twist on the classic British favorite. Featuring golden, crispy potato wedges seasoned with paprika and perfectly breaded white fish fillets coated in crunchy panko breadcrumbs and Parmesan cheese, this dish brings all the flavor without the deep frying. The fish is baked to flaky perfection alongside the potatoes for a one-oven solution, cutting down on prep time and clean-up. Garnished with fresh parsley and served with optional zesty lemon wedges for a citrusy kick, this family-friendly meal is a delightful balance of comfort and nutrition. Perfect for busy evenings, this recipe requires just 20 minutes of prep and uses simple, wholesome ingredients to create a restaurant-quality dish at home!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Paprika
- 1.5 teaspoons Salt
- 0.5 teaspoon Ground black pepper
- 4 pieces White fish fillets (e.g., cod or haddock)
- 1.5 cups Breadcrumbs (panko recommended)
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Garlic powder
- 2 large Eggs
- 0.5 cup All-purpose flour
- 1 optional for serving Lemon wedges
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper or lightly grease them with cooking spray.
Peel and cut the russet potatoes into thick wedges. Place them in a bowl filled with cold water and let sit for 10 minutes to remove excess starch. Drain and pat dry with a clean towel.
In a large bowl, toss the potato wedges with 2 tablespoons of olive oil, paprika, 1 teaspoon of salt, and 0.25 teaspoon of ground black pepper. Spread them evenly onto one of the prepared baking sheets.
Place the potatoes in the oven and bake for 15 minutes while you prepare the fish.
In a shallow dish, combine the breadcrumbs, grated Parmesan cheese, garlic powder, 0.5 teaspoon of salt, and 0.25 teaspoon of ground black pepper.
In a second shallow dish, beat the eggs. In a third dish, place the all-purpose flour.
Pat the white fish fillets dry with a paper towel. Dredge each fillet in flour, shaking off any excess, then dip it into the beaten eggs, and finally coat it in the breadcrumb mixture. Press gently to ensure an even coating.
Place the coated fish fillets on the second prepared baking sheet. Drizzle the remaining 1 tablespoon of olive oil over the top of the fillets.
Once the potatoes have baked for 15 minutes, flip them over and return them to the oven. Place the fish in the oven on a separate rack.
Bake the fish and potatoes together for another 20 minutes, or until the potatoes are golden and crispy and the fish flakes easily with a fork.
Remove both sheets from the oven. Sprinkle the potatoes with fresh parsley for garnish and serve immediately with lemon wedges on the side, if desired.
Nutrition Facts
Calories |
3077 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.2 g | 94% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 712 mg | 237% | |
| Sodium | 5754 mg | 250% | |
| Total Carbohydrate | 414.3 g | 151% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 19.4 g | ||
| Protein | 192.2 g | 384% | |
| Vitamin D | 32.1 mcg | 160% | |
| Calcium | 830 mg | 64% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 9028 mg | 192% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
