Ingredients

For potatoes:
6 red bliss potatoes
2 tablespoons of olive oil
1 tablespoon dried oregano
1 tablespoon of dried oregano
2 (good sized) pinches of salt and pepper
For spinach:
1 10 to 16 ounce bag of spinach
1 tablespoon of olive oil
Pinch of salt and pepper
For fish:
2 haddock fillets (or other white fish)
Salt and pepper to taste
½ cup chicken stock
1 cup bread crumbs (Panko with butter or Ritz crackers without)
For sauce:
1/2 cup of heavy
3 quarter sticks of butter, room temperature and cubed
¼ cup honey
Juice of half a lemon
Pinch of salt and pepper

Directions

1.Turn oven to 400 degrees.
For potatoes:
1. Slice potatoes into wedges
2. Toss potatoes with 2 tablespoons of olive oil, 1 tablespoon of dried oregano, and two good pinches of salt and pepper.
3. Put your potato wedges into a casserole dish or a sheet pan and roast in the oven at 400 degrees for 30-45 minutes, or until golden brown.
For fish:
1. On a sheet pan arrange your haddock fillets and sprinkle each fillet with a little salt and pepper.
2. Pour just enough chicken stock onto the pan to cover the bottom.
3. Cook in oven at about 350 to 400 degrees for five minutes.
4. After five minutes remove the fish and top it generously with breadcrumbs.
NOTE: You can use Ritz crackers which have a nice buttery flavor to them or what we do it the restaurant is melt about a half pound of butter and then mix it into Panko (Japanese style breadcrumbs) in a mixing bowl and add a pinch of salt and pepper.
5. Place fish with crumb coating back in the oven for 2 to 3 minutes until they are golden brown.
For sauce:
1. In a small saucepan on low heat add a ½ cup of heavy cream and 3/4 quarters of a pound of butter (room temperature and cubed).
2. While stirring, let the butter slowly start to melt. Note: If the butter heats up to high the butter will break and your sauce will be ruined.
3. Once the butter is almost melted add the honey, the lemon juice and a pinch of salt and pepper. Remove from heat.
For spinach:
1. Sautee spinach in a frying pan with olive oil and a pinch of salt and pepper.
2. Toss in the pan for about 1 minute.
3. When the spinach becomes moist turn off the heat. Be careful not to overcook the spinach.
Plate the potatoes, spinach and fish. Add some sauce to the top of the fish and around the plate as desired.
(Recipe courtesy of Executive Chef Jason Trimmins, Bistro 127, 2010.)

Baked Fish & Chips can be easily made at home and provides a healthier alternative to the fried version. The fish is baked in the oven with flavored breadcrumbs. It is accompanied with baked in the oven Greek style potato wedges and sauteed spinach.

Baked Fish & Chips
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