Low-calorie dinner recipe for 4 people, takes only 40 mins; recipe has potato, olive oil, breadcrumb, lemon, flat-leaf parsley, white fish and cherry tomato.
Oven-baked fish & chips
Course: Low-calorie dinner
Servings
4
servings
Prep time
15 mins
Ingredients
- Flat Leaf Parsley: 2 tbsp chopped flat-leaf parsley
- Cherry Tomato: 200g/ 7oz cherry tomato
- Olive Oil: 2 tbsp olive oil
- Lemon: zest 1 lemon
- Potato: 800g/ 1lb 12 oz floury potato, scrubbed and cut into chips
- Breadcrumb: 50g fresh breadcrumb
- White Fish: 4 x 140g/5oz thick sustainable white fish fillets
Directions
- Heat oven to 220C/200C fan/gas 7. Pat chips dry on kitchen paper, then lay in a single layer on a large baking tray. Drizzle with half the olive oil and season with salt. Cook for 40 mins, turning after 20 mins, so they cook evenly.
- Mix the breadcrumbs with the lemon zest and parsley, then season well. Top the cod evenly with the breadcrumb mixture, then drizzle .0with the remaining oil. Put in a roasting tin with the cherry tomatoes, then bake in the oven for the final 10 mins of the chips' cooking time.
