Photo of Healthier fish & chips by WW

Healthier fish & chips

Points® value
Total Time
1 hr 15 min
25 min
50 min
Who needs a takeaway, when you can make this delicious fakeaway!


Butternut Squash

800 g, peeled, deseeded and cut into thin chips

Calorie controlled cooking spray

4 spray(s)

Calorie Controlled White Bread

4 slice(s)


½ zest(s) of 1

Rosemary, Fresh

3 teaspoon(s), finely chopped

Parmesan Cheese

15 g, finely grated

Cod, raw

4 fillet(s), medium

Peas, fresh or frozen

175 g

Half Fat Crème Frâiche

2 tablespoon(s), level

Mint, Fresh

1 tablespoon(s)

Half Fat Crème Frâiche

150 g

Dijon Mustard

1 teaspoon(s), level

Pickled gherkins, no added sugar

1 medium, drained, finely chopped

Capers, in Brine

1 tablespoon(s), finely chopped

Parsley, fresh

2 tablespoon(s)


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Line two baking trays with baking paper. Add the squash, mist with cooking spray, season, and bake for 30-35 minutes, turning once. Remove from the oven; reduce the oven temperature to 180°C, fan 160°C, gas mark 4.
  2. Blitz the bread in a food processor to form crumbs. Transfer to a bowl and stir in the zest, rosemary and parmesan. Season.
  3. Press the fish into the crumb mixture and put on a baking tray. Mist with cooking spray and bake for 10-12 minutes.
  4. Meanwhile, cook the peas in a pan of boiling water for 3-4 minutes. Drain and crush using a potato masher. Stir in the crème fraîche and mint; season. In a bowl, combine the tartare sauce ingredients.
  5. Serve the fish and chips with the peas and tartare sauce on the side.