This is another easy recipe I want to share



Prep: 15 min. Bake: 55 min.

Serves 4

Ingredients

Tartare sauce

• 1/3 cup mayonnaise
• 2 tablespoons pickle relish or chopped dill pickle
• 2 teaspoons grated lemon zest
• fish and potatoes:
• 500g potatoes (about 3 medium)
• 2 teaspoons olive oil
• 3/4 teaspoon salt, divided
• 1/2 teaspoon coarsely ground pepper, divided
• 1/2 cup panko bread crumbs
• 1/4 cup bread crumbs
• 4 cod fillets or any boneless white fish
• 2 tablespoons mayonnaise
• 1 tablespoons oregano
• 1 teaspoon paprika

Directions​

1. For tartar sauce, in a small bowl, mix mayonnaise, relish and lemon zest. Refrigerate until serving.
2. Preheat oven to 200 C or 180 C fan-forced. Cut potatoes lengthwise into 1-in.-thick wedges; toss with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread evenly in a greased 15x10x1-in. baking pan. Sprinkle oregano and paprika over top of potatoes. Roast until golden brown, stirring occasionally, 40-45 minutes.
3. Meanwhile, in a small skillet/ frypan, toast panko bread crumbs over medium-low heat until lightly browned, stirring occasionally, 5-7 minutes. Transfer to a shallow bowl; stir in bread crumbs.
4. Sprinkle fish with the remaining salt and pepper; spread top and sides of fish with mayonnaise. Dip in crumb mixture to cover mayonnaise, pressing firmly to help it stick. Place on a baking paper or foil lined baking tray 15x10 inch , crumb side up. Sprinkle with any remaining crumb mixture. Bake until fish just begins to flake easily with a fork, 12-15 minutes.
5. Serve fish and potatoes with tartar sauce .

 

[Rhondda@Benji]

This is another easy recipe I want to share

View attachment 29739

Prep: 15 min. Bake: 55 min.

Serves 4

Ingredients

Tartare sauce

• 1/3 cup mayonnaise
• 2 tablespoons pickle relish or chopped dill pickle
• 2 teaspoons grated lemon zest
• fish and potatoes:
• 500g potatoes (about 3 medium)
• 2 teaspoons olive oil
• 3/4 teaspoon salt, divided
• 1/2 teaspoon coarsely ground pepper, divided
• 1/2 cup panko bread crumbs
• 1/4 cup bread crumbs
• 4 cod fillets or any boneless white fish
• 2 tablespoons mayonnaise
• 1 tablespoons oregano
• 1 teaspoon paprika

Directions​

1. For tartar sauce, in a small bowl, mix mayonnaise, relish and lemon zest. Refrigerate until serving.
2. Preheat oven to 200 C or 180 C fan-forced. Cut potatoes lengthwise into 1-in.-thick wedges; toss with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread evenly in a greased 15x10x1-in. baking pan. Sprinkle oregano and paprika over top of potatoes. Roast until golden brown, stirring occasionally, 40-45 minutes.
3. Meanwhile, in a small skillet/ frypan, toast panko bread crumbs over medium-low heat until lightly browned, stirring occasionally, 5-7 minutes. Transfer to a shallow bowl; stir in bread crumbs.
4. Sprinkle fish with the remaining salt and pepper; spread top and sides of fish with mayonnaise. Dip in crumb mixture to cover mayonnaise, pressing firmly to help it stick. Place on a baking paper or foil lined baking tray 15x10 inch , crumb side up. Sprinkle with any remaining crumb mixture. Bake until fish just begins to flake easily with a fork, 12-15 minutes.
5. Serve fish and potatoes with tartar sauce .

Is it my blond hair??? Do you crumb BOTH sides of the fish? I've always crumbed both sides. I ask because you say to place the crumbed side up.

 

[Suzanne rose]

Is it my blond hair??? Do you crumb BOTH sides of the fish? I've always crumbed both sides. I ask because you say to place the crumbed side up.

No this is mainly sides and top. Your baking in the oven and there is no turning it.
The crumb is a thicker crumb

Step 4 says crumb side up.

It's fish n chips with hardly any oil.

You can also cook it in the airfryer if you have one.

 

[Rhondda@Benji]

No this is mainly sides and top. Your baking in the oven and there is no turning it.
The crumb is a thicker crumb

Step 4 says crumb side up.

It's fish n chips with hardly any oil.

You can also cook it in the airfryer if you have one.

Thank you.