Oven baked fish and chips with tartare sauce

Recipes / Fish

Give Friday night fish a tasty makeover by adding parmesan and lemon zest to the crumb. Serve with homemade tartare sauce to score the meal a perfect ten!

Recipe «Oven baked fish and chips with tartare sauce» presented in category Recipes / Fish, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 4 medium Red Royale potatoes, cut into wedges, 2 tsp olive oil, 2 cups breadcrumbs, made from day-old bread, 1 lemon, zested, 1/3 cup finely chopped flat-leaf parsley , 1/3 cup finely grated parmesan cheese, 2 eggs, lightly beaten, 1 cup plain flour , 800g Blue Grenadier fillets, skin off, cut into 8 portions, Cooking oil spray, 1/2 cup whole-egg mayonnaise, 2 tsp lemon juice, 2 tsp capers, finely chopped, 1 tbsp finely chopped flat-leaf parsley, extra, 1 tsp wholegrain mustard, Steamed broccolini, to serve.

Ingredients:

  • 4 medium Red Royale potatoes, cut into wedges 
  • 2 tsp olive oil 
  • 2 cups breadcrumbs, made from day-old bread 
  • 1 lemon, zested 
  • 1/3 cup finely chopped flat-leaf parsley 
  • 1/3 cup finely grated parmesan cheese 
  • 2 eggs, lightly beaten 
  • 1 cup plain flour 
  • 800g Blue Grenadier fillets, skin off, cut into 8 portions 
  • Cooking oil spray 
  • 1/2 cup whole-egg mayonnaise 
  • 2 tsp lemon juice 
  • 2 tsp capers, finely chopped 
  • 1 tbsp finely chopped flat-leaf parsley, extra 
  • 1 tsp wholegrain mustard 
  • Steamed broccolini, to serve 

Instructions

  1. Preheat oven to 200C. Grease and line 2 baking trays with baking paper. Place potato wedges on one of the prepared trays. Drizzle with oil. Sprinkle with salt. Bake for 30 mins, turning half way through, until crisp and golden.
  2. Combine breadcrumbs, lemon zest, parsley and parmesan on a plate. Season with salt and pepper. Place flour on a plate. Place eggs in a large bowl. Dust fish fillets with flour, dip in egg and coat in breadcrumb mixture. Place on the prepared tray. Spray with oil and bake the fish along with the wedges for the last 15 mins until the crumb is golden and fish is cooked through.
  3. Meanwhile, combine mayonnaise, lemon juice, capers, extra parsley and mustard in a small bowl. Season with salt and pepper.
  4. Divide fish and wedges among serving plates. Serve with a dollop of tartare sauce and steamed broccolini.