I love fish and chips. There is something utterly delicious of seeing a plate of cod fried in a lovely beer batter. I have a favorite place in town to get such a treat but that is just what it is, a treat.
I had a craving for them recently but decided instead to make a different sort of fish and chips that was healthier. Simple, quick and flavorful. Yes it’s missing the beer batter and in it’s place is a lovely crust that still gets the job done.
One of my son’s is obsessed with all things English so I decied to add a side of mushy peas to our fish and chips.
So first, I did dip my fish in melted butter before putting the “cheesy” crust on it. I know what your thinking. How can this be a healthy switch? It really is. If your taking away you need to add something and in this case it’s a flavor. Even with the butter ( you could use water or an egg wash) is still healthier than deep frying your fish. You also won’t get that “heavy” feeling after eating this baked version. You might even feel up to hitting the gym keep up those New Years resolutions.
The “chips” are simply roasted potatoes. I had plans to cut the fries into your typical wedges but the night I took this picture, I had some left over baby potatoes from another dish and decided to just mix them with the russet potatoes I was using for this dish. Blanch your potoates in boiling water to take the start the startch out. Pat dry, place on a baking sheet, drizzle with olive oil, sprinkle with salt, pepper, oregano, and some Rosemary and then mix to get everything coated through. Bake the oven at 425 for 40 mins or untill crispy.
Parmesan Crusted Fish
- 6 fish fillets. I used tilapia as it was on sale but cod or any other white fish works well too.
- 1 cup of Parmessan cheese grated
- 1 cup of bread crumbs ( panko or a gluten free bread crumb works)
- Salt & pepper to taste
- 1 tsp of basil
- 1 stick of melted butter in a bowl large enough to dip the fillets in.
- In a large bowl mix together your spices, bread crumbs and Parmesan cheese .
- Dip your fish in the melted butter then into the bread crumb mixture untill coated. Place on a baking sheet.
- Bake in an oven that is heated to 425 for 6 to 10 mins or until the fish is cooked throughly and is flakey and tender.
The mushy peas were easy. I used frozen since it’s winter. Cook them either by boiling and draining or pop into a microwave and drain off. Add two tablespoons of butter and mash with a masher of fork or pop into food processor and just mix for a few pulses so there is still some body to the peas and they are not a puree. Mix in a pinch of salt and pepper to taste. Then to brighten the dish, add a teaspoon or so of lemon juice. Take it a step further to brighten the dish further and add a bit of the zest of the lemon. Sure to get you thinking of spring on a cold winter’s day.