Meals and Courses

Oven-Baked Fish and Chips with Tomato Salsa

cook 30 mins
Tags: Quick eats
  • 750 g (1 1/2 lb) potatoes, cut into thin wedges
  • 4 tablespoons olive oil
  • 4 skinless cod or haddock fillets
  • finely grated rind of 1 lemon
  • 1 teaspoon balsamic vinegar
  • 4 tomatoes, chopped
  • 1 teaspoon capers, rinsed and drained
  • 1 spring onion, chopped
  • salt and pepper
  • handful of chopped parsley, to garnish
  • Toss the potatoes with half the olive oil, season well and arrange in a shallow roasting tin. Place in a preheated oven, 220°C (425°F), Gas Mark 7, for 10 minutes.
  • Turn over the potatoes, place the fish on top, season again and scatter over the lemon rind. Return to the oven for a further 15–20 minutes until the potatoes are just cooked through.
  • Meanwhile, mix the remaining oil with the vinegar, season to taste and stir in the tomatoes, capers and spring onion. Serve the fish scattered with the parsley, with the chips and salsa on the side.
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