Like most, my family loves fish and chips. Traditional beer-battered fish and chips are deep-fried, making them high in bad fats. Coated in panko and baked, this fish is just as crispy without the fat.

Serves 4


  • 1 Tbsp. extra-virgin olive oil, plus 1 teaspoon
  • 1 pound tilapia or halibut fillets
  • 1 large egg
  • 1 cup panko breadcrumbs
  • 1 tsp. chopped fresh parsley
  • 1/2 tsp. salt
  • 1/8 tsp. freshly cracked pepper
  • 3 russet potatoes


To prepare the fish, preheat the oven to 450°F. Brush a baking sheet with 1 tablespoon of olive oil. Cut the fish into approximately 4- by 2-inch pieces. Whisk the egg in a medium-size shallow dish. In another medium-size shallow dish, stir together the breadcrumbs, parsley, 1/4 teaspoon salt, and pepper. Dip each piece of fish into the egg and turn to coat. Remove, let the excess drip off, then place in the breadcrumb mixture, and turn to coat. Place the fish pieces on the prepared baking sheet.

For the "chips," cut the potatoes into about 1/2 inch-wide "fries." Toss with 1 teaspoon olive oil and 1/4 teaspoon salt. Place on the pan with the fish or on a separate pan. Bake the fish and potatoes for about 15 minutes, depending on the thickness, turning once, until browned and cooked through.

From The Yummy Mummy Kitchen: 100 Effortless and Irresistible Recipes to Nourish Your Family with Style and Grace (HarperCollins) by Marina Delio.

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