An easy, tasty, healthy and fancy twist on a classic fish and chips. The fish is lightly pan-fried and topped with a tasty crumb mixture including parmesan cheese, basil and lemon. Served with a light butter lemon 'sauce' - and oven baked chunky chips and peas, of course! Delicious!
Preheat the oven to 200C. Then put the potatoes into a large pot of salted water and bring to the boil. Boil for 2 minutes, drain and let steam. Alternatively, boil for 10 minutes in water that's already boiling.
Tip the drained potatoes onto a large baking sheet lined with baking paper or foil. Drizzle with the olive oil and toss with your hands. Bake in one layer for around 30 minutes or until golden and a little crispy.
Meanwhile, combine the bread crumbs, lemon zest, basil, parmesan and salt and pepper in a small bowl and put aside.
Heat up an oven-proof frying pan on the stove top with a good drizzle of olive oil. At the same time, heat up the grill (broiler). Cook the fish fillets for 2 to 3 minutes in the pan.
Flip the filets over and pile a good layer of the crumbs onto each. Transfer the skillet/frying pan to under the grill (broiler) and grill/broil for another 2 to 3 minutes until the crumbs are golden and the fish fully cooked through.
Transfer the frying pan/skillet back to the stove top. Melt the butter around the fish and add the olive oil and lemon juice. Serve immediately with your cooked chunky chips and a side of peas, if you like.
Adapting the recipe for 4
You could easily make this for four by cooking four fish filets instead of two. You don’t need to double any of the other ingredients – but of course do double your chips!If you're making this for just 2 people, you can freeze the remaining breadcrumb mixture for next time if you like.
What pan to use
Make sure you use a frying pan or other pan that's oven safe (you're going to be putting the pan under the grill, remember). A cast iron pan is a good option!