For a fresh take on the classic British fish-and-chips dish, here is a home-cook friendly and healthful version to consider.
Here, we are roasting and broiling, instead of coating and frying, so there are less mess and no lingering smell of grease in the air. Snowy white cod is used here, but you could substitute with other equally thick and mild-tasting fish fillets. Instead of relying on a beer batter or tartar sauce to give it flavor, a marinade of garlic, lemon and olive oil does the trick.
The potatoes go into a high-heat oven first. They are cut into thin rounds and treated with flavor agents as well: oil, chives, and shallots. The fillets are then broiled atop the par-cooked potatoes in just a few minutes, which means they stand a better chance of remaining intact when you serve them.
So, the meal's not fit for wrapping in the waxed newspaper, but here's what you will get: a mix of crispy and tender potatoes, succulent fish, and one pan with minimal cleanup.
Tip: Lining the baking pan with heavy-duty aluminum foil and greasing that surface before the oiled potato slices are spread makes it much easier to turn them for broiling and remove them for serving.
Makes 4 servings
Adapted from "One Pot Recipes: Meals for Your Slow Cooker, Pressure Cooker, Dutch Oven, Foil Baking Pan, Skillet and More" by Ellen Brown
Think baked and broiled, not fried. You'll get some crispy potatoes and the fish will be succulent, bathed in a garlicky lemon marinade.
Serve with a green salad.
1 ½ pound large red-skinned potatoes (about 5)
4 small-to-medium shallots
3 cloves garlic
1 small bunch fresh chives
¼ cup plus 2 tablespoons extra-virgin olive oil
Kosher or sea salt
Freshly ground black pepper
1 ½ pound skinned cod fillets, about ¾-inch thick
2 tablespoons white wine vinegar (may substitute 3 tablespoons dry white wine)
Leaves from 4 stem fresh parsley
Several stems fresh thyme
Position an oven rack 6 inches from the broiler element; heat to 425 degrees. Line a rimmed baking pan with a double thickness of aluminum foil (or a single sheet of heavy-duty foil), then grease it with cooking-oil spray.
Rinse and dry the potatoes, trimming any eyes and the rounded ends. Cut the potatoes into thin slices — ¼-inch-thick or less — placing them in a large microwave-safe bowl as you work.
Add a few tablespoons of water to the bowl; cover with a paper towel and microwave on high for 8 minutes, until almost tender, repositioning them halfway through for even cooking.
Meanwhile, peel and cut the shallots into thin slices. Mince the garlic. Finely chop or snip the chives to yield 3 tablespoons.
Carefully drain the water from the bowl of hot potato slices, then spread them on the lined baking pan, along with the shallots, the ¼ cup of oil, half the chives and about one-third of the garlic, tossing to distribute evenly. Season lightly with salt and pepper. Roast (top rack) for 15 minutes, until the potatoes have fully softened and browned a bit.
While the potatoes are in the oven, cut the fish into 4 pieces of equal size; place them in a mixing bowl. Zest the lemon to yield 2 teaspoons, then juice it to yield 2 tablespoons, directly over the fish. Add the remaining garlic and 2 tablespoons of oil and the vinegar, then toss to coat evenly. Let the fish marinate until the oven has heated to boil.
Remove the baking pan from the oven; heat the broiler. Place the marinated pieces of fish on top of the potatoes, and pour about half the marinade left in the bowl over the fish. Return the pan to the oven and broil for about 5 minutes, or to your desired degree of doneness. Some of the potatoes will brown and crisp at the edges; rotate the pan from front to back if they begin to burn.
During the last stretch in the oven, strip enough thyme leaves to yield 2 teaspoons. Coarsely chop the parsley. Top the fish and potatoes with the thyme, parsley and remaining chives. Serve immediately.
PER SERVING: 460 calories, 34 g protein, 33 g carbohydrates, 4 g fiber, 4 g sugar, 22 g fat (4 g saturated), 160 mg sodium