When ready to make your dinner, start with the potatoes since they take longer than the fish. Cut Yukon Gold potatoes into spears, toss with olive oil, and roast until golden and puffy.
Meanwhile, toast the Panko breadcrumbs until golden, and then use them to coat the fish. Panko are an extra-crunchy Japanese variety of breadcrumbs now widely available in supermarkets. Let the fish cook in the hot oven on a separate rack from the potatoes until the fish is cooked through.
The result is a healthier version of fish and chips than the original, and a surprisingly good one, too!
Sheet Pan Fish and Chips Recipe
Ingredients:
- 6 tablespoons vegetable oil, or more if needed
- 2 1/2 pounds Yukon Gold or other yellow potatoes (3 large or 6 medium), unpeeled
- 1 teaspoon salt
- 1 cup Panko, or other unseasoned dry white breadcrumbs
- 1/2 teaspoon ground black pepper
- 2 pounds firm-fleshed white fish fillets, skins removed, such as haddock, halibut, pollock, flounder, whiting, redfish, cod, or other fish in your region
- 1 tablespoon chopped fresh parsley
- 1 lemon, cut into wedges, to serve
- Tartar sauce, to serve
See Full Recipe please visit : Sheet Pan Fish and Chips
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