Photo of Fish & butternut squash chips by WW

Fish & butternut squash chips

Points® value
Total Time
35 min
20 min
15 min
Our favourite fast food gets a healthy makeover with succulent cod fillets baked in a crispy, cheesy breadcrumb coating and served with butternut squash chips and crushed peas.


Breadcrumbs, dried

60 g, we used panko

Half fat Cheddar cheese

40 g, finely grated

Plain White Flour

2 tablespoon(s), level, seasoned

Egg, whole, raw

1 medium, raw, beaten

Cod, raw

480 g, (4 x 120g skinless fillets)

Calorie controlled cooking spray

4 spray(s)

Butternut Squash

1 whole, medium, peeled, deseeded and cut into chips


2 clove(s), whole

Olive Oil

2 teaspoon(s)

Peas, fresh or frozen

300 g, frozen

Spring Onions

5 medium, trimmed and finely sliced on the diagonal

Mint, Fresh

2 tablespoon(s), roughly chopped


1 medium, cut into wedges, to serve


  1. Preheat the oven to 220°C, fan 200°C, gas mark 7. Line a baking sheet with baking paper. In a bowl, combine the breadcrumbs and grated cheese. Put the flour into a second bowl and season to taste. Crack the egg into a third bowl and beat lightly with a fork or whisk. Dust the cod with the flour, then dip in the egg and finally the breadcrumb mixture, turning to coat well. Transfer to the lined baking sheet and mist with cooking spray.
  2. Put the butternut squash chips and garlic cloves in a roasting tin, drizzle with the oil and season to taste.
  3. Bake the fish and chips for 15 minutes until the fish is cooked through and the chips are tender. Squeeze the garlic from the skins and toss through the chips.
  4. Meanwhile, cook the peas in a pan of boiling water for 5 minutes. Drain and return to the pan. Roughly crush, then stir in the sliced spring onions and mint. Season to taste and keep warm until the fish and chips are ready. Serve with the lemon wedges to squeeze over.


Replace the butternut squash with 600g sweet potatoes, just remember to adjust the SmartPoints.