Oven-baked fish and chips

Recipes / Fish

For a tasty weeknight meal try this golden oven-baked fish served with crunchy potato wedges and herbed yoghurt.

Recipe «Oven-baked fish and chips» presented in category Recipes / Fish, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 1kg baby potatoes, 1 1/2 cups dried breadcrumbs, 2 tsp lemon rind, finely grated, 1/4 cup chives, finely chopped, 2 tbsp dill, finely chopped , 1 cup plain flour, 2 Coles Brand Australian free range eggs, lightly whisked, 500g pink ling, cut into portions , 2 tsp olive oil, 200g ctn Greek-style yoghurt, 4 cornichons, finely chopped, 1 tbsp baby capers, finely chopped, Mixed salad leaves, to serve, Lemon wedges , to serve.

Ingredients:

  • 1kg baby potatoes 
  • 1 1/2 cups dried breadcrumbs 
  • 2 tsp lemon rind, finely grated 
  • 1/4 cup chives, finely chopped 
  • 2 tbsp dill, finely chopped 
  • 1 cup plain flour 
  • 2 Coles Brand Australian free range eggs, lightly whisked 
  • 500g pink ling, cut into portions 
  • 2 tsp olive oil 
  • 200g ctn Greek-style yoghurt 
  • 4 cornichons, finely chopped 
  • 1 tbsp baby capers, finely chopped 
  • Mixed salad leaves, to serve 
  • Lemon wedges , to serve 

Instructions

  1. Preheat oven to 220C. Place the potatoes in a medium saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 5 mins or until just tender. Drain well.
  2. Meanwhile, combine breadcrumbs, lemon rind, 2 tablespoons of the chives and half the dill in a shallow bowl. Place the flour and egg in separate bowls. Dip fish in flour and toss to coat. Shake off any excess. Dip in egg then place in the breadcrumb mixture and turn to coat. Lightly press to secure. Place on a plate.
  3. Line 2 baking trays with baking paper. Place the fish on 1 tray. Spray with oil spray. Use a small knife to cut potato into quarters. Place on the remaining tray and drizzle with the olive oil.
  4. Bake the potato and fish, turning once during cooking, for 20 mins or until the potato and fish are golden brown and cooked through.
  5. Meanwhile, combine the yoghurt, cornichons, capers, remaining chives and remaining dill in a small bowl.
  6. Serve the fish and chips with the yoghurt mixture, mixed salad leaves and lemon wedges, if desired.