Baked fish and chips

I wanted to share this recipe since it's one I enjoy getting together because it's so quick and easy. Even the children can make this! (AND - it's cheaper/healthier than take-away).

When I buy fish for this dish, it's usually Blue Grenadier. It's a generally 'sweet' fish which isn't too expensive. However, this would work with Salmon beautifully also (but I'd serve it with steamed whole potatoes dressed with a dab of butter and dill).

It's always a choice of two methods when we bake our fish and chips. Either wrap the pieces individually in filo pastry parcels (with or without some tomato, zucchini and lemon), or as I've done here with bread crumbs.

Part A: POTATOES
Choose 1 large potato per person and cut into wedges. Place over a baking tray with baking paper. I have a pressurising pump to use my olive oil, so just give it a quick spray, or drizzle a little on. Sprinkle with some sea salt.
Bake at 200degC, turning after 30 mins.
*Don't put fish in to cook until these are almost done. The fish will only take around 20 mins.

Part B: FISH
Place the fish on a tray lined with baking paper.
Take 1 piece of day old bread (we use the crusts) per person, rind of 1 lemon, small handful of parsley, and a small piece of garlic if you choose. Put into a food processor and process until combined as small breadcrumbs.
Now, tip all this over the fish so they're all coated. No flour and egg battering, just put it all on top. Pat it down so it's evenly coating the fish.
Reduce temperature in the oven to 180degC (I usually move the potatoes to the top shelf to crisp up at this stage) and then put in the fish to cook. This will take around 20 mins, or until the breadcrumbs are brown and fish can be flaked with a fork.

There you go! Serve with a fresh salad and a lemon wedge.
Don't forget to check out more Frugal Friday links at Life as Mom's site.

We have a very busy next couple of days travelling with the children's dancing troupes, so you won't hear from me until at least midweek.
So, keep well and I look forward to sharing more with you soon. :)