Sheet Pan Fish and Chips

Sheet Pan Fish and Chips

  • Preparation 20 min
  • Cooking 30 min
  • Servings 4

Forget the deep fryer, this health-minded recipe puts the sheet pan to good use, making fish and chips a cinch. We chose baby potatoes, so all you have to do is slice them in half (at high heat, contact with the cooking surface will crisp them up). The haddock and thin asparagus hit the oven next—they’re both done in minutes. And to skip the messy step of dredging the fish in batter, simply sprinkle panko atop fillets spread with a spicy mayo, which also doubles as your dipping sauce.

Featured in RICARDO Magazine BACK TO SCHOOL 2018 (p. 32)
  • Nut-free

Categories

Ingredients

    • 1 1/2 lb (675 g) baby potatoes, halved
    • 2 tbsp (30 ml) vegetable oil
    • 1/2 cup (125 ml) mayonnaise
    • 1 tsp (5 ml) harissa
    • 1/2 cup (40 g) panko breadcrumbs
    • 2 tbsp (30 ml) melted butter
    • 1 lb (450 g) small asparagus, trimmed
    • 1 1/2 lb (675 g) hake or haddock fillets, cut into 4 pieces

Preparation

Personal Note

To help you with this recipe

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