Lemony fish with herby oven chips
1
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 2 • Difficulty: Easy
Here’s a great twist on the traditional fish and chips. Instead of a batter coating, the fish is flavoured with pesto and lemony crumbs.
Ingredients
Calorie controlled cooking spray
5 spray(s)
Potatoes, Raw
300 g, scrubbed and cut into chunky chips
Rosemary, Fresh
1½ teaspoon(s), finely chopped
Lemon
1 medium, grated zest of ½, plus wedges to serve
Breadcrumbs, fresh
2 tablespoon(s)
Cod, raw
2 fillet(s), medium
Pesto Sauce
10 g
Tomato
2 large, halved
Salt
1 pinch, and freshly ground black pepper
Lemon
2 slice(s), to serve
Instructions
1
Preheat the oven to 220°C, fan 200°C, gas mark 7. Mist a large nonstick baking tray with cooking spray and scatter over the potatoes, spacing them apart. Sprinkle over a teaspoon of the rosemary with some black pepper. Spray again with the cooking spray and bake for 10 minutes. Remove from the oven, turn over the chips and cook for about 8 minutes longer until they start to brown.
2
Meanwhile, mix the lemon zest and remaining rosemary with the breadcrumbs and some seasoning. Smear the whole fish with the pesto then scatter the crumbs all over.
3
Put on the baking tray with the chips and tomatoes. Cook for about 8 minutes until just cooked. Serve with lemon wedges.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.