Name: Fish tray bake with chunky chips
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 4
Ingredients: 1/3 cup plain Greek-style yoghurt; 1 Tbsp Dijon mustard; 2 cloves garlic, crushed; 1 Tbsp chopped dill; 1 1/2 cups panko breadcrumbs; 1/4 cup finely chopped flat-leaf parsley; 500g skinless flathead fillets; Olive oil spray; Mixed salad leaves, to serve; HOMEMADE WEDGES; 700g sweet potatoes, unpeeled, scrubbed, cut into wedges; 500g sebago potatoes, unpeeled, scrubbed, cut into wedges; 2 Tbsp extra virgin olive oil; Sea-salt flakes and freshly ground black pepper, to season; 1 tsp sea-salt flakes, extra; 1 tsp finely grated lemon zest; 1 Tbsp finely chopped basil leaves; 1 tsp finely chopped rosemary leaves; TARTARE SAUCE; 1 cup mayonnaise; 1 Tbsp chopped dill; 2 Tbsp finely chopped gherkins; 1 Tbsp capers, finely chopped

Fish tray bake with chunky chips

The easy version of homemade fish and chips.

Serves 4

Prep

40M

Cook

45M

Total

1H 25M

Skip to Recipe

Turn a takeaway fave homemade with ease – flaky fish is coated in a herb-packed crust. Serve with a mix of sweet potato and potato wedges tossed in a herby, lemony salt. Yum!

Ingredients

1/3 cup plain Greek-style yoghurt

1 Tbsp Dijon mustard

2 cloves garlic, crushed

1 Tbsp chopped dill

1 1/2 cups panko breadcrumbs

1/4 cup finely chopped flat-leaf parsley

500g skinless flathead fillets

Olive oil spray

Mixed salad leaves, to serve

HOMEMADE WEDGES

700g sweet potatoes, unpeeled, scrubbed, cut into wedges

500g sebago potatoes, unpeeled, scrubbed, cut into wedges

2 Tbsp extra virgin olive oil

Sea-salt flakes and freshly ground black pepper, to season

1 tsp sea-salt flakes, extra

1 tsp finely grated lemon zest

1 Tbsp finely chopped basil leaves

1 tsp finely chopped rosemary leaves

TARTARE SAUCE

1 cup mayonnaise

1 Tbsp chopped dill

2 Tbsp finely chopped gherkins

1 Tbsp capers, finely chopped

Method

Preheat oven to 220°C/200°C fan-forced. Line 2 large oven trays with baking paper.

For Wedges, put both potatoes, pointed-side up, in a single layer on one prepared tray. Drizzle with oil and season with pepper. Roast for 20 minutes.

Meanwhile, combine yoghurt, mustard, garlic and dill in a shallow bowl. Put breadcrumbs in a separate bowl with parsley and season. Dip one piece of fish in yoghurt mixture to coat, then press in breadcrumbs to secure. Put on remaining prepared tray. Repeat with remaining fish, yoghurt mixture and breadcrumbs. Spray well with oil.

Bake fish with wedges for a further 20-25 minutes or until fish is golden and just cooked through and wedges are browned and tender.

Meanwhile, combine extra 1 teaspoon of salt flakes, lemon zest, basil and rosemary in a small bowl.

For Tartare sauce, combine all ingredients in a small bowl. Season. Sprinkle wedges with lemon herb salt. Serve fish with wedges, salad and sauce.

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Kim Coverdale