Easy baked fish and chips with fried brussels sprouts

Easy baked fish and chips with fried brussels sprouts
  • Serves icon Serves 4
  • Time icon Hands-on time 15 min, oven time 40 min

A great variation to fish and chips, this baked fish recipe makes the most of seasonal sprouts and can be made with leftovers too.

Nutrition: per serving

Calories
587kcals
Fat
30.8g (9.6g saturated)
Protein
37.7g
Carbohydrates
35.2g (7.4g sugars)
Fibre
9.3g
Salt
0.3g
Calories
587kcals
Fat
30.8g (9.6g saturated)
Protein
37.7g
Carbohydrates
35.2g (7.4g sugars)
Fibre
9.3g
Salt
0.3g

Ingredients

  • 600g maris piper potatoes, cut into 1cm slices
  • Olive oil to coat/drizzle
  • 4 x sustainable white fish fillets such as sea bass or sea bream
  • 40g unsalted butter
  • 450g brussels sprouts, quartered (you can use leftovers if you have them)
  • 1 tbsp fennel seeds
  • Finely grated zest and juice
  • 1 lemon, plus wedges to serve 
  • 2 tsp caster sugar
  • Chopped chives to serve 

Method

  1. Heat the oven to 200°C/ 180°C fan/gas 6. Toss the sliced potatoes in olive oil and season well, then bake for 40 minutes or until golden and crisp.
  2. When the potatoes have about 15-20 minutes left (depending on the size of your fish fillets), season and drizzle the fish with olive oil, and sit them on top of the potatoes in the oven.
  3. Heat the butter in a large non-stick frying pan over a medium-high heat, then add the sprouts with some salt and cook for 3-4 minutes, tossing occasionally, until turning golden. Add the fennel seeds, lemon juice, zest and sugar, then continue to toss for another 3-4 minutes until caramelised and fragrant.
  4. Once the fish is cooked and the potatoes are golden, divide among plates with a good spoonful of the cooked sprouts. Serve with lemon wedges and a scattering of chopped chives. 

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe now

Rate & review

Rate

3 votes

Reviews

Share your thoughts...

Rate & review

Rate

3 votes

Subscribe to our magazine

Subscribe to delicious. magazine this month, save over 40% and get a free 1 year tastecard membership

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine