Oven-baked fish and chips

Ingredients

• 1½ lb cod fillets
• 2 lb russet potatoes
• 1 egg
• 1 cup panko breadcrumbs
• 1 lemon
• 1 cup frozen peas
• ⅓ cup tartar sauce
• 3 tbsp olive oil

Need it for more or fewer people? The meal planner scales every ingredient and adds it to one shopping list.

Method

1. Heat oven to 425°F. Cut the potatoes into thick wedges, toss with oil and salt and roast 20 minutes.
2. Dip the fish in beaten egg, then press into panko seasoned with salt and lemon zest. Lay on an oiled sheet pan and drizzle with oil.
3. Turn the chips, add the fish to the oven and bake both 12 to 15 minutes until the fish flakes.
4. Serve with peas, lemon wedges and tartar sauce.

Cook meat, poultry, seafood and eggs to a safe internal temperature, and check every label if you're cooking for someone with an allergy. Times, temperatures and nutrition figures are guides, not guarantees. Food safety and recipe disclaimer