Oven Baked Fish and Chips

Transform your weeknight dinner with this irresistible Oven Baked Fish and Chips recipe—a lighter, healthier twist on the classic British favorite. Featuring golden, crispy potato wedges seasoned with paprika and perfectly breaded white fish fillets coated in crunchy panko breadcrumbs and Parmesan cheese, this dish brings all the flavor without the deep frying. The fish is baked to flaky perfection alongside the potatoes for a one-oven solution, cutting down on prep time and clean-up. Garnished with fresh parsley and served with optional zesty lemon wedges for a citrusy kick, this family-friendly meal is a delightful balance of comfort and nutrition. Perfect for busy evenings, this recipe requires just 20 minutes of prep and uses simple, wholesome ingredients to create a restaurant-quality dish at home!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 large Russet potatoes
• 3 tablespoons Olive oil
• 1 teaspoon Paprika
• 1.5 teaspoons Salt
• 0.5 teaspoon Ground black pepper
• 4 pieces White fish fillets (e.g., cod or haddock)
• 1.5 cups Breadcrumbs (panko recommended)
• 0.5 cup Parmesan cheese, grated
• 1 teaspoon Garlic powder
• 2 large Eggs
• 0.5 cup All-purpose flour
• 1 optional for serving Lemon wedges
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper or lightly grease them with cooking spray.

Step 2

Peel and cut the russet potatoes into thick wedges. Place them in a bowl filled with cold water and let sit for 10 minutes to remove excess starch. Drain and pat dry with a clean towel.

Step 3

In a large bowl, toss the potato wedges with 2 tablespoons of olive oil, paprika, 1 teaspoon of salt, and 0.25 teaspoon of ground black pepper. Spread them evenly onto one of the prepared baking sheets.

Step 4

Place the potatoes in the oven and bake for 15 minutes while you prepare the fish.

Step 5

In a shallow dish, combine the breadcrumbs, grated Parmesan cheese, garlic powder, 0.5 teaspoon of salt, and 0.25 teaspoon of ground black pepper.

Step 6

In a second shallow dish, beat the eggs. In a third dish, place the all-purpose flour.

Step 7

Pat the white fish fillets dry with a paper towel. Dredge each fillet in flour, shaking off any excess, then dip it into the beaten eggs, and finally coat it in the breadcrumb mixture. Press gently to ensure an even coating.

Step 8

Place the coated fish fillets on the second prepared baking sheet. Drizzle the remaining 1 tablespoon of olive oil over the top of the fillets.

Step 9

Once the potatoes have baked for 15 minutes, flip them over and return them to the oven. Place the fish in the oven on a separate rack.

Step 10

Bake the fish and potatoes together for another 20 minutes, or until the potatoes are golden and crispy and the fish flakes easily with a fork.

Step 11

Remove both sheets from the oven. Sprinkle the potatoes with fresh parsley for garnish and serve immediately with lemon wedges on the side, if desired.

Nutrition Facts

Serving size	2199.2 grams (2199.2g)

Amount per serving	% Daily Value*
Calories	3077

Total Fat 73.20g	94%
Saturated Fat 18.40g	92%
Polyunsaturated Fat 4.00g
Cholesterol 712mg	237%
Sodium 5754mg	250%
Total Carbohydrate 414.30g	151%
Dietary Fiber 28.70g	102%
Total Sugars 19.40g
Protein 192.20g	384%

Vitamin D 1282IU	6410%
Calcium 830mg	64%
Iron 24mg	134%
Potassium 9028mg	192%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.4%

Protein: 24.9%

Carbs: 53.7%