Dinner

Fish & Chips Sheet Pan

Oven-baked lemon cod with chunky seasoned potato wedges and mushy peas — a lighter take on the British classic with no deep frying.

StandardGluten Free
198
kcal
17g
Protein
21g
Carbs
5g
Fat
£0.90
Per Serving
⏱ Prep: 10 min 🍳 Cook: 30 min 🍽 Serves 2
🛒 Ingredients
IngredientAmountCalories
White Potatoes 350g potatoes 269.5 kcal
Lemon ½ lemon 6 kcal
Olive Oil 1.5 tbsp olive oil 132.6 kcal
Sweetcorn (tinned) 1 tin sweetcorn 172 kcal
Smoked Paprika ½ tsp smoked paprika 8.5 kcal
Cod Fillets 2 cod fillets (300g) 246 kcal
👨‍🍳 Method
  1. 1Preheat oven to 200°C.
  2. 2Cut white potatoes into thick wedge shapes; toss with olive oil and smoked paprika. Spread on baking tray.
  3. 3Roast potatoes for 15 minutes.
  4. 4Pat cod fillets dry with kitchen paper. Season with salt and black pepper.
  5. 5Place cod fillets on the tray alongside the potatoes.
  6. 6Drizzle cod with lemon juice and a little olive oil.
  7. 7Roast 12-15 minutes until fish flakes easily and potatoes are golden.
  8. 8Warm sweetcorn in a small pan to serve as mushy peas alongside.

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