Baked Fish and Chips with Lemon Smashed Peas! They’re oven-baked but still have the flavour and crunch of the fried version. Easily made gluten free — a lighter take on traditional British fish and chips.
Four weeks into my diet and a new chippy opened down the road — oh the temptation. Proper chippy chips served in paper with a generous hit of salt and vinegar are notorious for being addictive. For now, though, I’m sticking to lighter choices.
That said, I haven’t exactly been strict: I’ve spent the week making cheesecake-filled Easter eggs, rhubarb crumble cake, crème egg truffles and chocolate cherry tarts. Mostly for freelance work, though a few treats have been sampled on the sofa.
So here I am, easing off the chocolate-and-fried-food binge and enjoying something a little lighter: Baked Fish and Chips with Lemon Smashed Peas.
This version is simple and satisfying — flaky fish topped with crispy seasoned breadcrumbs, crunchy oven wedges and classic peas smashed with a touch of crème fraîche and lemon for brightness. A perfect, lighter fakeaway.
I originally created this recipe for Superfood Magazine.
Baked Fish and Chips with Lemon Smashed Peas Recipe:
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Baked Fish and Chips with Lemon Smashed Peas
Ingredients
- 3 medium-sized floury potatoes such as Maris Piper, sliced into batons (no need to peel)
- 2 tbsp olive oil
- ½ tsp paprika
- ¼ tsp salt
- ¼ tsp ground black pepper
- 2 large haddock or cod fillets about 250g (half a pound) each, skin on
- 1 ½ slices wholemeal bread grated/shredded (use good quality gluten free bread if required)
- 150 g (1 cup) frozen petit pois peas
- 1 tsp lemon juice
- 1 tbsp half-fat crème fraiche
- zest of half a lemon
To Serve:
- Tomato sauce optional – check for gluten-free if required
Instructions
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Preheat the oven to 200°C/400°F (fan). Line two baking trays with parchment or a non-stick silicone mat.
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Place the potato batons on one tray. Drizzle over half the olive oil, season with paprika, salt and pepper and toss with your hands. Spread the potatoes in a single layer and bake on the top shelf for 15 minutes.
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Meanwhile, place the fish on the other tray skin-side-down and pat the flesh dry with kitchen paper.
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Put the breadcrumbs in a bowl, drizzle over the remaining olive oil, season with salt and pepper and stir until the breadcrumbs are evenly coated. Spoon the breadcrumb mixture over the fish fillets to form a crisp topping.
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After the chips have baked for 15 minutes, turn them with a spatula and move the tray to the middle shelf. Put the fish in the oven on the top shelf and cook for about 10 minutes, until the chips are golden and the fish is cooked through.
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While they cook, steam or microwave the petit pois until tender. Mash them with a fork, then stir in the lemon juice and crème fraîche. Finish with the lemon zest for brightness.
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Remove fish and chips from the oven, divide between plates and serve with the lemon smashed peas and a dollop of tomato sauce if you like.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
