Our final low fat recipe for the month comes in the form of these delicious oven baked fish and chips. They can be prepared and cooked in under and hour, so what are you waiting for, give it a go at home!
Fish and Chips are one of the classic British dishes and it is easy to see why! However this version puts a twist on the classic dish. This version is low fat fish and chips and the reason is because it is oven baked rather fried. The fish comes with a delicious breadcrumb topping, made up of parsley, lemon zest and fresh breadcrumbs, and the chips are made of floury potatoes so they are a lot lighter than your regular potatoes. So if you love fish and chips and want to try these oven baked fish and chips at home, take a look at this delicious recipe from BBC Good Food.
- 880g of floury potatoes
- 4 sustainable white fish fillets, roughly 140g each
- 50g of fresh breadcrumbs
- The zest of 1 lemon
- 2 tbsp of chopped parsley
- 2 tbsp of olive oil
- 200g cherry tomatoes
Step 1-Preheat your oven to 220 degrees celcius/200 degrees in a fan oven/Gas Mark 7. Cut the potatoes in to chips, and pat them, dry using kitchen paper. Lay the chips on a baking tray in a single layer before covering with half of the olive oil, and seasoning with salt.
Step 2-Cook the chips for 40 minutes in total until they start to turn a golden brown colour. Turn the chips after 20 minutes to ensure they are evenly cooked.
Step 3-In a bowl, mix the breadcrumbs, lemon zest and parsley then season to your own taste with sea salt and black pepper. Once well mixed, top each fish fillet with some of the mixture and add the remaining olive oil.
Step 4- Place the fish fillets in a roasting tin and put them in the oven along with the chips for the final 10 minutes that the chips will need to cook. That’s it, the oven baked fish and chips is finished!
Source: BBC Good Food
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