Crispy Oven-Baked Fish and Chips with Lemon Herb Tartar

Trying to eat better but missing your Friday night takeaway? This seriously delicious healthy fish and chips recipe is the answer. Baked with lemon and tomato wedges, it’s full of flavour, quick to prepare and requires minimal washing up — a perfect midweek supper.

Baked fish and chips

One-pan dinners are my go-to because they’re simple and cut the washing up. This healthy fish and chips recipe follows that same idea: everything roasts together in one dish, producing crisp potatoes and tender fish with minimal fuss. It’s healthy, satisfying and easy to customize.

If you’re after alternatives, air fryer salmon bites are a speedy option, while honey-glazed smoked salmon makes a more indulgent centerpiece.

If you like this recipe…

…you might also enjoy:

• Homemade wedges
• Tuna pasta bake
• Easy vegetable pasta bake

Healthy Fish and Chips – Step by Step Picture Recipe

(Printer-friendly recipe card at the end of this post)

This recipe uses both UK metric and US cup measurements.

Ingredients

Serves 2.

• 6–8 small potatoes, quartered (about 400g / 14 oz)
• 1 onion, peeled and sliced
• 2 garlic cloves, peeled and finely chopped
• 1 tsp dried oregano
• 2 tbsp olive oil
• Salt and pepper
• ½ lemon, cut into wedges
• 2 large tomatoes, cut into wedges
• 2 skinless boneless cod fillets (about 200g / 7 oz)
• 1 tbsp fresh parsley, chopped, to serve

*New potatoes work well.

Essential equipment

• Large non-stick roasting dish

Instructions

Preheat the oven to 190°C / Fan 180°C / 374°F.

Place the quartered potatoes, sliced onion, chopped garlic, dried oregano and olive oil in the roasting dish. Season generously with salt and pepper and toss well so everything is evenly coated.

Roast for 15 minutes, then remove the dish and stir to turn the potatoes for even colouring. Return to the oven and roast for another 15 minutes.

After this second stint, add the lemon and tomato wedges, toss gently, and roast for a further 10 minutes.

Remove the dish and lay the cod fillets on top of the potatoes and vegetables. Season the fish with a little extra salt and return to the oven for a final 10 minutes, or until the fish flakes easily with a fork and is cooked through to your preference.

Serve immediately, dividing between two plates and scattering with freshly chopped parsley. A squeeze of the roasted lemon over the fish brightens the dish.

Notes

New potatoes are ideal for this recipe because they hold their shape. If you prefer, substitute another firm potato variety and adjust the roasting time as needed. The recipe timings assume average-sized potatoes; cut larger potatoes smaller for faster cooking.

This is an adaptable, hands-off meal—feel free to add other herbs or a pinch of smoked paprika for extra depth. The recipe includes metric and US cup measurements in the printable card.

Healthy Fish and Chips Recipe

Yield:
2

Prep Time:
5 minutes

Cook Time:
50 minutes

Total Time:
55 minutes

Roasted potatoes, juicy tomato and lemon wedges, and tender baked cod combine for a lighter take on classic fish and chips.

Ingredients

• 6–8 small potatoes, quartered (about 400g / 14 oz)
• 1 onion, peeled and sliced
• 2 garlic cloves, peeled and finely chopped
• 1 tsp dried oregano
• 2 tbsp olive oil
• Salt and pepper
• ½ lemon, cut into wedges
• 2 large tomatoes, cut into wedges
• 2 skinless boneless cod fillets (about 200g / 7 oz)
• 1 tbsp fresh parsley, to serve

Essential equipment

• Large non-stick roasting dish

Instructions

1. Preheat the oven to 190°C / Fan 180°C / 374°F. Put the potatoes, onion, garlic, oregano, olive oil and a generous pinch of salt and pepper into the roasting dish. Mix well.
2. Bake for 30 minutes, removing halfway to stir. Add the lemon and tomato wedges and bake for another 10 minutes.
3. Place the fish on top and bake for a final 10 minutes, or until the fish flakes easily with a fork.
4. Divide between plates, sprinkle with parsley and serve.

Notes

*New potatoes work well.

If you prefer a more detailed picture-by-picture guide, see the main recipe body above. The printable card includes both metric and US measurements.

Nutrition Information:

Yield: 2
Serving Size: 1

Amount Per Serving:
Calories: 411Total Fat: 15gProtein: 22g

I want to see YOUR cooking!

Have you made this healthy fish and chips recipe? I’d love to see — tag me in your photos on social media or email [email protected].

Other healthy takeaway recipes

• Chilli garlic spicy noodles
• Crispy chilli beef
• Chicken korma curry