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
  • Nut-free




Personal Note

To help you with this recipe

RICARDO Non-stick Baking Sheet

RICARDO Non-stick Baking Sheet

25.99 $

This must-have cooking accessory is perfect for baking cookies, pastries, meat or a whole meal making sheet pan dinner and getting the weeknight meal on the table fast.

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