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Oven-baked fish and chips with tartare sauce

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Ditch takeaway night and make these Oven-baked fish and chips for an easy weeknight meal. Fresh, lemony and full of crunch, it will be a new family favourite!

  • Serves4
  • Cook time30 minutes
  • Prep time10 minutes
Oven-baked fish and chips with tartare sauce

Ingredients

  • 4 medium (600g) Red Royale potatoes, cut into wedges
  • 2 tsp olive oil
  • 2 cups (140g) breadcrumbs, made from day-old bread
  • 1 lemon, zested
  • ⅓ cup finely chopped flat-leaf parsley
  • ⅓ cup (25g) finely grated parmesan cheese
  • 2 eggs, lightly beaten
  • 1 cup (150g) plain flour
  • 800g skin off Blue Grenadier fillets, cut into 8 portions
  • Cooking oil spray
  • ½ cup (150g) whole egg mayonnaise
  • 2 tsp lemon juice
  • 2 tsp capers, finely chopped
  • 1 tbs finely chopped flat-leaf parsley, extra
  • 1 tsp wholegrain mustard
  • Steamed baby broccoli, to serve

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Method

  1. Step 1

    Preheat oven to 200°C. 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. Step 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. Step 3

    Meanwhile, combine mayonnaise, lemon juice, capers, extra parsley and mustard in a small bowl. Season with salt and pepper.
  4. Step 4

    Divide fish and wedges among serving plates. Serve with a dollop of tartare sauce and steamed baby broccoli.

    Oven-baked fish and chips with tartare sauce

    Oven-baked fish and chips with tartare sauce
    • Serves4
    • Cook time30 minutes
    • Prep time10 minutes
    Ingredients
    • 4 medium (600g) Red Royale potatoes, cut into wedges
    • 2 tsp olive oil
    • 2 cups (140g) breadcrumbs, made from day-old bread
    • 1 lemon, zested
    • ⅓ cup finely chopped flat-leaf parsley
    • ⅓ cup (25g) finely grated parmesan cheese
    • 2 eggs, lightly beaten
    • 1 cup (150g) plain flour
    • 800g skin off Blue Grenadier fillets, cut into 8 portions
    • Cooking oil spray
    • ½ cup (150g) whole egg mayonnaise
    • 2 tsp lemon juice
    • 2 tsp capers, finely chopped
    • 1 tbs finely chopped flat-leaf parsley, extra
    • 1 tsp wholegrain mustard
    • Steamed baby broccoli, to serve
      Description

      Ditch takeaway night and make these Oven-baked fish and chips for an easy weeknight meal. Fresh, lemony and full of crunch, it will be a new family favourite!

      Method
      1. Step 1

        Preheat oven to 200°C. 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. Step 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. Step 3

        Meanwhile, combine mayonnaise, lemon juice, capers, extra parsley and mustard in a small bowl. Season with salt and pepper.
      4. Step 4

        Divide fish and wedges among serving plates. Serve with a dollop of tartare sauce and steamed baby broccoli.