Healthier Fish and Chips


Helen Schofield

Are you a fan of fish and chips? If so you'll love this easy, tasty and healthier version of this classic meal courtesy of guest blogger, Helen from Scrummy Lane. The fish is lightly pan-fried and topped with a tasty crumb mixture including parmesan cheese, basil and lemon. Served with a light butter lemon sauce and oven baked chunky chips and peas, of course! Simply Delicious!


For the fish

  • 50 grams breadcrumbs (You can whizz 1 slice of wholemeal bread up in the food processor)
  • grated zest of 1 lemon
  • chopped fresh basil (about 2 tablespoons)
  • small handful of grated parmesan
  • salt & pepper to taste
  • 2 fish fillets, skinless & boneless (4 if dinner's for 4)
  • about 30 grams butter plus a large drizzle of olive oil (or 50 grams butter & no olive oil, if you prefer!)
  • juice of ½ to 1 lemon (depending on how ‘lemony’ you’d like the finished ‘sauce’ to be)

For the chips

  • potatoes, peeled and chopped into chunky chips (enough for the number of people you’re serving)
  • olive oil, salt and pepper, to bake
  • frozen peas, to serve (optional)


  1. Preheat the oven to 200C. Then put the chipped potatoes into a large pot of salted water and bring to the boil. Boil for 2 minutes and drain.
  2. Dump the drained potatoes onto a large baking sheet and toss them well with your hands with a good drizzle of olive oil (the potatoes should all be lightly covered). Spread them out in one layer on the tray and bake for 20 minutes until a light golden colour.
  3. Meanwhile, combine the bread crumbs, lemon zest, basil, parmesan and salt and pepper in a small bowl and put aside.
  4. Heat up an oven-proof skillet/frying pan on the stove top with a good drizzle of olive oil. At the same time, heat up the grill (broiler). Cook the fish fillets for 2 to 3 minutes in the pan. Then flip the filets over and pile a good layer of the crumbs onto each.
  5. Transfer the skillet/frying pan to under the grill (broiler) and grill/broil for another 2 to 3 minutes until the crumbs are golden and the fish fully cooked through.
  6. Transfer the frying pan/skillet back to the stove top, melt the butter around the fish and add the olive oil and lemon juice.
  7. Serve immediately with your cooked chunky chips and a side of peas, if you like.



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