One-tray wonders
Olive|August 2021
Easy, breezy savoury traybakes with a summery feel
JANE LOVETT

Posh fish and chunky chips

This one-pan, oven-baked take on the classic fish and chips is an unbelievably quick and easy family supper that’s a lot healthier, too.

40 MINUTES | SERVES 4 | EASY

Maris Piper potatoes 500g

olive oil a splash

dried oregano or thyme a large pinch

skinless white fish (cod, haddock, coley or hake) 4 large or 8 small fillets (about 600g total weight)

samphire 200g, any tough pieces removed

butter a knob (optional)

PARMESAN CRUST

fresh white breadcrumbs 4 heaped tbsp

parmesan grated to make 3 tbsp

olive oil 2 tbsp

sea salt flakes ½ tsp

1 Heat the oven to 220C/fan 200C/gas 7. Cut the potatoes in half lengthways, then cut each half into three or four wedges, depending on their size. Put them in a bowl and toss with the olive oil, dried oregano or thyme and some salt to coat the wedges. Spread out in a single layer, cut-side down, on a large baking tray or shallow roasting tin. Bake for 15-18 minutes, turning the wedges after 10 minutes, until crisp and golden all over.

2 Meanwhile, mix together all the parmesan crust ingredients and set aside. Boil a kettleful of water.

3 Tuck any thin ends of the fish fillets underneath so they are an even thickness. Spread the parmesan crust mixture evenly over the fish, patting gently to ensure the fish is well coated, then nestle the fillets between the potato wedges on the tray, moving the wedges to make space if needed but keeping everything in one layer. Bake at the top of the oven for 5-7 minutes, depending on the thickness of the fillets, until the fish is just cooked through.

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