Italian Fresh Herb Baked Fish and Chips

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!

Italian Fresh Herb Baked Fish and Chips

Rosemary Molloy

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.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course, Main Dish

Cuisine Italian

Servings 4 servings

Calories 429 kcal

Ingredients

  

1x2x3x

• 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

Instructions

 

• 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!

Nutrition

Calories: 429kcalCarbohydrates: 33gProtein: 39gFat: 15gSaturated Fat: 2gCholesterol: 153mgSodium: 132mgPotassium: 1556mgFiber: 6gVitamin A: 50IUVitamin C: 33.5mgCalcium: 216mgIron: 10.2mg

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