Sheet Pan Fish and Chips
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.
Servings: 4
Ingredients
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
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
