Vanilla yogurt ice with honeyed pink grapefruit
A stylish make-ahead, low-calorie dessert
Oven-baked fish & chips
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 800g/ 1lb 12 oz floury potatoscrubbed and cut into chips
- 2 tbsp olive oil
- 50g fresh breadcrumb
- zest 1 lemon
- 2 tbsp chopped flat-leaf parsley
- 4 x 140g/5oz thick sustainable white fishfillets
- 200g/ 7oz cherry tomato
Nutrition: per serving
- kcal366
- fat7g
- saturates1g
- carbs43g
- sugars3g
- fibre4g
- protein32g
- salt0.5glow
Method
step 1
Heat oven to 220C/200C fan/gas 7. Pat chips dry on kitchen paper, then lay in a single layer on a large baking tray. Drizzle with half the olive oil and season with salt. Cook for 40 mins, turning after 20 mins, so they cook evenly.
step 2
Mix the breadcrumbs with the lemon zest and parsley, then season well. Top the cod evenly with the breadcrumb mixture, then drizzle .0with the remaining oil. Put in a roasting tin with the cherry tomatoes, then bake in the oven for the final 10 mins of the chips’ cooking time.
