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Sheet Pan Fish and Chips

by Katerina

5 from 17 votes

Sep 23, 2021, Updated Sep 28, 2024

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My Sheet Pan Fish and Chips are a healthier take on the fast food classic! You’ll love the combination of crisp potato wedges, and well-seasoned fish fillets for an easy meal that’s fresh and delicious! Serve these with a side of the tartar sauce from my fritto misto, garlic aioli, or a fresh squeeze of lemon!

Easy British-Style Fish and Chips

Hamburgers, hot dogs, and tacos oh how I love thee! Do you have a favorite “fast food” dinner that you make at home? Well, get ready, because this one might just take first place after you give it a go! That’s right—I’m talking about that classic British takeaway dish, fish and chips.

But instead of going out (or, you know, all the way to the UK), you can make something very similar from the comfort of your kitchen! And, although this recipe tastes as good as real fish and chips from a British “chippie,” when you make it from scratch, it can be a nourishing meal suitable for creating mahi mahi tacos!

The potato wedges (aka chips, to our British friends) are homemade from Russet potatoes, and I’m skipping the breading and the deep-frying entirely. Instead, the zesty homemade seasoning blend and a simple oven-baking technique take white fish and potato wedges to the next level! Trust me, if you try this recipe, me thinks you will put it into your regular meal rotation.

Recipe Ingredients

The main ingredients, of course, are potatoes for the chips and white fish for the fish fillets. But that’s not all! The easy seasoning blend really brings out the best in our simple ingredients.

• Potatoes: For one recipe, you’ll need 2 to 3 russet potatoes, scrubbed and cut into wedges.
• Olive Oil: For tossing the potatoes, and a bit more for drizzling the fish.
• Salt and Black Pepper: To enhance the flavors of the salmon and potato wedges.
• Garlic Powder and Paprika: About half a teaspoon of each brings so much flavor to the chips!
• Fish Fillets: You’ll need four fillets to serve four people. 
• Lemon Pepper Seasoning: A healthy shake of your favorite lemon pepper seasoning goes perfectly with fish!
• Garlic Powder and Paprika: Half a teaspoon of each is just right for bringing a punch of savory flavor.
• Dried Parsley: This is my secret weapon when making fish! Parsley is a fairly mild herb, but it adds a freshness and slight veggie taste that really rounds out the seasoning blend.
• Parmesan Cheese: I like to sprinkle shredded parmesan over the potatoes when done, but you can omit this if you wish.
• Lemon Wedges: Malt vinegar is also great, and very traditional!
• Tartar Sauce: Ketchup or cocktail sauce is also great to serve with fish.

How to Make Sheet Pan Fish and Chips

This sheet pan baking method is super easy! Just as in my sheet pan salmon recipe, make sure you have a large enough baking sheet to hold all of the food in a single layer. If you like, you can use two baking sheets: one for the fish, and one for the chips.

1. Prep the Oven and Baking Sheet. First things first! Before you start cooking, preheat the oven to 450˚F. Then, line a baking sheet with parchment paper, and set aside.
2. Start Baking the Potatoes. Scrub the potatoes, and cut them evenly into wedges. Place in a large bowl, and add the olive oil, salt, garlic powder, paprika, and pepper. Mix around and toss to combine. Transfer your seasoned potato wedges to the parchment lined baking sheet, and arrange them in one single layer. Bake for 15 minutes.
3. Season the Fish and Add to the Baking Sheet. Meanwhile, season your fish fillets with the lemon pepper seasoning, the garlic powder, the paprika, the dried parsley and some salt. After the potatoes have baked for 15 minutes, take the pan out of the oven and push all of the potatoes to one side. Gently lay the fish fillets next to the potatoes, and drizzle with a little oil.
4. Finish Baking. Return the baking sheet to the oven and bake for 8 to 12 more minutes, flipping the fish halfway through the cooking time. The meal is ready when the fish flakes easily, and the potato wedges are tender when pierced with a fork. 
5. Enjoy! Remove the finished fish and chips from the oven. Sprinkle the potatoes with a little parmesan cheese, and serve the dish with lemon wedges and tartar sauce.

Serving Suggestions

In general, fresh, veggie-heavy sides work well to contrast with the rich potatoes and firm, savory fish. This fresh classic coleslaw adds a tangy-salty-crunchy note to the fish and chips meal that you won’t want to miss! My parmesan sugar snap peas are packed with flavor and make the perfect side dish.. Elevate your meal with a side of this elegant spinach blackberry salad or an heirloom tomato salad. It’s fresh, juicy, and tastes amazing!

How to Store and Reheat Leftovers

• Refrigerate your leftovers by storing the fish and chips in separate, airtight containers. Properly stored, they’ll keep in the fridge for three to four days.
• Reheat by placing on a baking sheet and baking at 350°F for ten minutes, or until heated through.

More Fish Recipes

• Fish Tacos with Creamy Lime Mustard Sauce
• Branzino Fish
• Panko Crusted Salmon with Tuscan Tomato Sauce
• Baked Honey Mustard Salmon
• Grilled Mahi Mahi

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5 from 17 votes

Sheet Pan Fish and Chips

by Katerina | Diethood

My sheet pan fish and chips recipe brings a healthier twist to the beloved classic! With golden, crispy potato wedges and flaky, seasoned fish fillets baked to juicy perfection, this one-pan meal is as easy as it is delicious.

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Ingredients 

1x2x3x

For the Chips:

• ▢ 2 to 3 russet potatoes, cut into wedges
• ▢ 2 tablespoons olive oil, plus more for drizzling
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon paprika
• ▢ ¼ teaspoon freshly ground black pepper

For the Fish:

• ▢ 4 white fish fillets, like tilapia, cod, halibut, flounder, etc…
• ▢ ½ teaspoon lemon pepper seasoning
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon paprika
• ▢ ½ teaspoon dried parsley
• ▢ salt, to taste

For Serving:

• ▢ shredded parmesan cheese, optional, for serving
• ▢ lemon wedges, for serving
• ▢ tartar sauce, optional, for serving

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Instructions 

• Preheat the oven to 450˚F.
• Line a baking sheet with parchment paper and set aside.
• Cut the potatoes into ½-inch thick wedges; transfer to a large bowl.
• To the potatoes, add oil, salt, garlic powder, paprika, and pepper; toss to combine.
• Transfer potatoes to the baking sheet and arrange them in one layer.
• Bake for 15 minutes.
• Meanwhile, season the fish with lemon pepper seasoning, garlic powder, paprika, dried parsley and salt.
• Remove the pan from the oven and push the potatoes to one side of the baking sheet.
• Place the fish next to the potatoes.
• Drizzle the fish and potatoes with olive oil.
• Roast for 8 to 12 more minutes, or until fish flakes easily and potatoes are done. Flip the fish halfway through cooking.
• Remove from oven.
• Sprinkle the potatoes with parmesan.
• Serve your fish and chips with lemon wedges and tartar sauce.

Nutrition

Calories: 314kcal | Carbohydrates: 20g | Protein: 37g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 85mg | Sodium: 385mg | Potassium: 983mg | Fiber: 2g | Sugar: 1g | Vitamin A: 250IU | Vitamin C: 6mg | Calcium: 35mg | Iron: 2mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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