Fish and chips, a beloved British dish, is reinvented here in a healthier form that avoids deep frying. Enjoy tender, crispy fish thanks to a light breadcrumb coating baked to perfection.<\/p>\n
For 2 servings:<\/p>\n
**For the Breaded Fish:**
\n– Cod or Hake: 2 fillets
\n– Egg: 1
\n– Breadcrumbs: 40g
\n– Grated Parmesan Cheese (optional but flavorful): 40g
\n– Paprika: 1 tsp
\n– Salt and Pepper: a few pinches
\n– Olive Oil (for brushing): 1 tbsp<\/p>\n
**For the Oven-Baked Fries:**
\n– Potatoes: 500g
\n– Olive Oil: 1 tbsp
\n– Paprika or Herbes de Provence: 1 tsp
\n– Salt: a pinch<\/p>\n
**For the Optional Light Sauce:**
\n– Plain Yogurt or Sour Cream: 1 unit
\n– Lemon Juice: 1\/2 unit
\n– Mustard: 1 tsp
\n– Salt and Pepper: a pinch<\/p>\n
**Total Time:** 40 minutes<\/p>\n
**Prep Time:** 15 minutes<\/p>\n
**Cook Time:** 25 minutes<\/p>\n
Preheat the oven to 400\u00b0F (200\u00b0C). Peel the potatoes and cut them into thin fries, similar to traditional fries. Briefly rinse them under cold water, dry them thoroughly, then toss them with olive oil and salt.<\/p>\n
Spread the fries in a single layer on a baking sheet lined with parchment paper. Bake for 25 to 30 minutes, turning halfway through, until they are golden and crispy.<\/p>\n
In one plate, beat the egg. In another, mix together the breadcrumbs, Parmesan, paprika, salt, and pepper.<\/p>\n
Dip the fish fillets first into the beaten egg, then coat them in the breadcrumb mixture. Place them on a parchment-lined baking sheet and lightly brush with olive oil.<\/p>\n
Bake the fish for 12 to 15 minutes, until golden and crispy (you may finish with 2 minutes under the broiler if needed).<\/p>\n
Boil the peas in salted water for 5 minutes, then drain.<\/p>\n
**Preparing the Light Sauce:**<\/p>\n
Mix the yogurt, lemon juice, mustard, salt, and pepper. Serve chilled.<\/p>\n
Enjoy this lighter version of the classic fish and chips without sacrificing taste, accompanied by a refreshing sauce and crispy fries.<\/p>\n\n\n