This is my quick, at-home, healthier baked version of the traditional British deep-fried staple.
-3 tablespoons olive oil
-3 large russet potatoes, scrubbed and cut into 8 wedges per potato
-1 teaspoon salt, divided
-1/2 teaspoon ground black pepper, divided
-1 cup breadcrumbs
-2 tablespoons melted butter
-2 lbs firm white fish fillets, skins removed, such as haddock, halibut, flounder or cod
-cooking oil spray
-fresh parsley, malt vinegar, ketchup, lemon wedges and tartar sauce for serving
In a medium bowl, whisk together the 3 Tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper. Add the potato wedges and stir to coat. Spread wedges on a greased sheet pan, skin-side down. Roast on the bottom oven rack at 450 for 20 minutes. After 20 minutes, stir wedges well, allowing them to sit with one cut side down on the pan. Roast an additional 20 minutes.
While potatoes roast, stir together bread crumbs and remaining 1/2 tsp salt and 1/4 tsp pepper in a pie dish. Brush fish fillets with melted butter, roll in breadcrumbs until well coated, then set aside on a plate. Once potatoes have roasted for the two sets of 20 minutes, remove pan from oven and stir potatoes again, this time laying the remaining un-seared side down on the pan. Push potatoes toward the outside of the pan, then place coated fish fillets in the center of the pan. Spritz each fillet with some cooking spray of your choice, then bake at 450 for 10-15 minutes (depending on the thickness of your fish), until fish flakes easily with a fork. Serve fish and potatoes with ketchup, malt vinegar, tartar sauce, lemon wedges and a sprinkling of fresh parsley.
