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Photo of Baked fish and chips with tartare sauce by WW

Baked fish and chips with tartare sauce

7
Points®
Total Time
55 min
Prep
30 min
Cook
25 min
Serves
4
Difficulty
Moderate
Satisfy everyone’s craving for fish and chips with this fresh tasting take on the traditional version that’s loaded with fresh herbs, garlic and lemon.

Ingredients

Potato(es)

500 g, brushed variety, scrubbed

Egg white

1 medium, lightly beaten

Seasoning

2 tsp, all-purpose seasoning

High fibre white bread

2 slice(s), torn, (2 x 35g)

Garlic

2 clove(s), crushed

Grated parmesan cheese

¼ cup(s), (20g)

Fresh dill

1½ tbs, chopped

Fresh chives

1½ tbs, chopped

Skinless white fish, raw

600 g, fillets. (see tip)

Low-fat mayonnaise

cup(s), (100g)

Pickled gherkin, drained

½ individual, (2 tsp) finely chopped

Capers, rinsed, drained

1 tsp

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 220°C. Line 2 large baking trays with baking paper.
  2. Cut each potato lengthways into 8 wedges and pat dry with paper towel. Place potato in a large bowl. Add egg white and toss to coat. Arrange drained potato wedges on 1 tray and sprinkle with seasoning. Bake for 25 minutes or until browned and tender.
  3. Meanwhile, process bread in a food processor to form coarse crumbs. Add garlic, parmesan and 1 tablespoon each of dill and chives, then pulse until just combined. Pat the fish dry with paper towel. Place on the remaining prepared tray and season with salt and pepper. Top the fish evenly with crumb mixture, pressing down firmly. Lightly spray with oil.
  4. Bake fish in oven with wedges for 10-15 minutes or until topping is golden brown and fish is just cooked through.
  5. Meanwhile, to make tartare sauce, combine mayonnaise, remaining herbs, gherkins and capers in a small bowl. Season with salt and pepper.
  6. Serve fish and potato wedges with tartare sauce.

Notes

TIP: You can use any variety of firm white fish fillets in this recipe, such as ling, snapper or barramundi. Cooking time may vary depending on the thickness of the fillets. For an extra serve of veggies, serve with a leafy salad. TO REFRIGERATE: Get ahead with the prep by making the breadcrumb topping and tartare sauce 1 day ahead. Store in separate reusable containers in the fridge until you’re ready to cook the fish.