Lighter Fish & Chips with Roast Baby Tomatoes
By MorrisonsOur baked take on an old favourite will never go out of fashion. Flakey baked fish, crispy seasoned chips and roast baby plum tomatoes.Time and servings
Ingredients
7 total- 55 g of breadcrumbs
- 3 tsp of olive oil
- 200 g of baby plum tomatoes
- 30 g of parsley
- 4 maris piper potatoes
- 220 g of white fish
- 1 lemon
Method
5 stepsStep 1
Preheat oven to 200°C. Zest the lemon and mix with breadcrumbs. Add juice from the half the lemon, a teaspoon of oil and chopped parsley. Top the fish evenly with the breadcrumb mixture.
Step 2
Season the fish with salt and pepper to taste, then place on a baking tray to cook for 30 mins, turning after 15 mins, so the fish cooks evenly.
Step 3
Microwave the potato whole for 6 minutes and then cut into chips, leaving the skin on. Toss the chips in a bowl with 2 teaspoons of oil (season if required). Lay the chips in a single layer on a large baking tray, bake for 15-20 minutes till golden brown and crispy.
Step 4
Place the plum tomatoes on the same tray as the fish, bake them in the oven for the final 15 minutes of the chips’ cooking time.
Step 5
Once all cooked, place the fish, chips and roasted tomatoes on the plate and enjoy with a squeeze of lemon.