Fish and chips is one of Britain’s favourite takeaways; in fact, more than half of us visit the chippy at least once a month. But if you try this healthier version of roasted haddock and wedges you can enjoy this dinner more often.
Ingredients
- 4 large red-skinned potatoes, such as Desirée or Romano, unpeeled
- 4 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp paprika
- Large pinch of cayenne pepper
- 4 x 200g undyed haddock fillets, skinned
- 4 small sprigs cherry tomatoes on the vine
Method
- 1. Preheat the oven to 220°C/fan200°C/gas 7.
- Cut the unpeeled potatoes into chunky wedges and put into a large roasting tin, so they sit in a single layer.
- 2. In a small bowl, mix together 3 tablespoons of the oil with the spices, then season. Pour over the wedges, then mix together to evenly coat. Roast on the top shelf of the oven for 30-35 minutes, turning over halfway through cooking, until cooked through and golden all over.
- 3. Meanwhile, place the fish and tomatoes in another roasting tin. Drizzle with the remaining oil and season. Roast below the wedges for 12-15 minutes, or until the fish is just cooked through and the tomato skins have split. Transfer to serving plates and serve with the wedges.
Nutritional info
Per serving: 437kcals, 12.9g fat (1.9g saturated),
43.1g protein, 39.7g carbs, 3.3g sugar, 1g salt