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Oven-Baked Fish and Chips

4 servings

Nutritional Facts Per Serving

39.59 g
38.34 g
3.57 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 430
  • Fat 12.82 g
    • Saturated   1.29 g
    • + Trans 
  • Cholesterol 63 mg
  • Sodium   604 mg
  • Carbohydrate 38.34 g
    • Fibre   3.57 g
    • Sugars  
  • Protein 39.59 g
    • Vitamin A 5 %
    • Vitamin C 32 %
    • Calcium 7 %
    • Iron 14 %


Cut fish into 8 equal pieces, discarding any bones you find. Spread the panko on a wide plate; mix in 1/2 tsp. of the seasoning salt. Set a piece of the fish on the panko. Firmly press a thin layer of the panko on both sides of the fish. Set the fish on a plate. Coat the remaining pieces of fish in this fashion.
Preheat oven to 425 degrees F. Cut each potato in half lengthwise. Cut each half into 6 wedges. Place wedges in a bowl and toss with oil and remaining seasoning salt. Arrange potatoes in a single layer on a large parchment paper-lined baking sheet.
Bake 15 minutes, and then turn each potato over and bake 5 minutes more. Make a spot for each piece of fish amongst the potatoes and set them in place. Bake 8 minutes more, and then turn each piece over. Baked 5 to 7 minutes more, or until fish are cooked through and the potatoes crispy. Serve the fish and potatoes with lemon slices and, if desired, tartar sauce.
Note: A range of ready-to-use seasoning salt can be found in the aisle where bottled spices and herbs are sold.

Serving Suggestions

Serve the fish and chips with a slaw you create from a recipe in our website collection. The possibilities include Kohlrabi Slaw, Rainbow Coleslaw, and Creamy Coleslaw with Poppy Seeds and Orange.

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