OVEN BAKED FISH AND CHIPS (Almost)
I had a sudden yearning for something akin to fish and chips recently and this was the result - the onions have a crispiness and the potatoes are crunchy, but I admit, I did miss batter
Ingredients
500g potatoes, peeled and cut into 1 cm thick slices
2 onions
2 tbsps. sunflower oil (or other flavourless oil)
4 cod fillets, skinned (haddock or pollock would be fine)
Hot oven, 220c
Method
Boil the potato slices in salted water for about three minutes; they should be just beginning to soften. Drain thoroughly and drop into a large bowl
Peel the onions and cut each one into 6 or 8 wedges. Put into the bowl with the potatoes
Drizzle the sunflower oil over the potatoes and onions, season with salt and pepper and gently toss together so that everything is thoroughly coated in oil and some seasoning.
Drop them into a roasting pan, best in a single layer if possible and roast in the oven for 25 minutes or so then take a peek and stir them about if some are browning faster than others. Return them to the oven for a further 20 minutes, or until the potatoes are golden and the onions are soft; in other words, almost ready.
Now sit the fish on top of the potatoes and onions, drizzle with just a little bit more oil, season and return to the oven for approximately 12 minutes, or until the fish is opaque all the way through.
Helpful Hints
When preparing the onions, don't cut off the root, but just remove the skin and hairy bits; this way the onion wedges will hold together.
I usually put baking parchment in the roasting pan to make quite sure the potatoes don't stick
You may need to do another tray of potatoes and onions, depending on appetites.
