Italian Fresh Herb Baked Fish and Chips is a fast an so delicious meal, save the calories and get more flavour in this 30 minute meal. The perfect family dinner.
Tomorrow, Good Friday in Italy is celebrated with an all Fish Day. Believe it or not it isn’t a National Holiday. Easter Monday is.
Fish is served at lunch and of course at dinner. From a delicious Italian Seafood Salad appetizer to maybe a Seafood Linguine or one of our favourite Pasta dishes Smoked Salmon Cream Sauce, to a couple of second plates consisting of Baked Trout or Sautéed Shrimp.
And now I have decided to serve my family this delicious Italian Fresh Herb Baked Fish and Chips.
Since I arrived in Italy I have become more of a fish lover, probably because the Italian and all our friends are big on fish.
Italian Fresh Herb Baked Fish and Chips
In the last few days, when my eldest daughter was visiting our amazing “Cook Friends” made one of the best Risotto alla Crema di Scampi (Prawn Risotto), I have ever eaten. One of those takes-time-but-so-worth-it dishes.
This Italian Fresh Herb Baked Fish and Chips recipe takes much less time and is also really tasty.
I made this Baked Fish Dish with one of my favourite fish, Perch. You could always substitute it with a halibut, trout or even cod, just make sure your filet is a thicker slice and your potatoes a thinner slice.
That way they both cook to perfection. Fish and Chips don’t have to be breaded and fried to be delicious! Buon Appetito! And Happy Easter to all!
- 4 thick slices Perch, Halibut, Cod or Trout
- 5 medium Potatoes thinly sliced
- oregano to taste
- salt to taste
- 1/4 cup fresh chopped Italian Parsley
- 2-3 sprigs fresh chopped rosemary
- 1/4 cup olive oil (more or less to taste)
- 1 clove garlic minsed
Pre-heat oven to 350°F (180°C)
In a medium bowl soak potatoes in cold water for approximately 15-20 minutes, rinse and drain well and towel dry. Place potatoes back in dried medium bowl.
Drizzle a little olive oil on a non stick cookie sheet, place fish filets on top, sprinkle with salt, oregano, parsley, rosemary and a little minced garlic.
Toss potatoes with oregano, salt, rosemary, garlic and olive oil.
Place potatoes on cookie sheet with the fish, sprinkle with extra salt and oregano (and olive oil if needed) if desired. Bake for approximately 30 minutes. (I raised the temperature to 425°F (225°C) for the last 5 minutes to brown a little more the potatoes. Serve Immediately. Enjoy!