Easy baked fish and chips with fried brussels sprouts
- December 2015
- Serves 4
- 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.
We’ve got a healthier twist on fish and chips too, made with battered fish and crispy chips, but for fewer calories!
- 30.8g (9.6g saturated)
- 35.2g (7.4g sugars)
- 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
- 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.
- 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.
- 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.
- 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.
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