Crunchy baked fish and chips with quick tartare sauce recipe

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  • Rating: 5 stars
  • Cost per serving: £1.60
  • 20 mins to prepare and 35 mins to cook Takes: 20 mins to prepare and 35 mins to cook
  • 4 Serves: 4

Cut the baking potatoes into wedges (approximately 6-8 wedges each).

Put the wedges in a saucepan, cover with cold water, bring to the boil and simmer for 5-6 minutes, or until just tender. Add the oil to a large roasting tin and place in the oven to heat for 3-4 minutes.

Drain the potatoes and allow the steam to evaporate. Remove the baking tray from the oven, carefully add the potatoes, toss with the oil and return to the oven for approximately 20-30 minutes, or until golden and crisp.

In the meantime prepare the fish. Place the frozen fish fillets onto a lightly greased baking tray. Mix the remaining ingredients in a large bowl and top the fish with the mixture, pressing down lightly.

Place in the oven on the shelf under the potato wedges and cook for approximately 20 minutes, or until cooked through.

To prepare the sauce tartare: In a medium bowl combine all the ingredients, stir well and set aside.

For the final 15 minutes cooking time add the cherry vine tomatoes to the roasting tray with the cod. Keep them on the vine and drizzle lightly with olive oil.

Serve the cod with potato wedges, some roasted vine tomatoes and a big dollop of sauce tartare, yum!

Tips: You could use Japanese panko breadcrumbs if you don't have a food processor - they are a perfect alternative! You could mix the breadcrumbs with half parsley and half dill!

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  • For the chips
  • 3-4 baking potatoes, washed
  • 2-3tbsp vegetable or olive oil
  • For the fish
  • 1 x 400g pack frozen, Tesco Healthy Eating 4 chunky cod fillets
  • 150g fresh breadcrumbs
  • 2-3tbsp freshly chopped parsley
  • zest of a lemon
  • generous squeeze lemon juice
  • 2tbsp porridge oats
  • black pepper
  • For the tartare sauce
  • 200ml Tesco Healthy Eating Creme Fraiche
  • 6-8 cornichons, finely chopped
  • 2tbsp freshly chopped parsley
  • generous squeeze of lemon juice
  • 1tsp of wholegrain mustard
  • To serve
  • 150g of cherry vine tomatoes
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Each serving contains
  • Calories 455 23%
  • Sugar 4g 4%
  • Fat 17.5g 25%
  • Saturates 7g 36%
  • Salt 0.7g 12%
of an adult's Reference Intake amount. Find out more
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