5-Ingredient Oven-Baked Fish and Chips
A low-decision fish-and-chips night that skips the fryer and still feels like dinner.
When dinner needs to happen and your brain is done, this oven-baked fish and chips is a solid move. It gives you the familiar comfort of the classic dish without deep-frying, special steps, or a long ingredient list. Everything bakes on simple sheet pans, so cleanup stays manageable too. The fish comes out tender with a lightly crisp topping, and the potatoes get golden while you finish the rest of your night. It is not pub-style fried, and that is the point: this is the easier version you make on a tired weeknight when you want something recognizable, filling, and not fussy.
Ingredients
- 12 oz russet potatoes — cut into thin wedges
- 1.5 tbsp olive oil — divided
- 0.75 tsp kosher salt — divided
- 12 oz white fish fillets — such as cod, haddock, or pollock
- 3 tbsp panko breadcrumbs — for a light crispy top
- 1 tbsp mayonnaise — or plain Greek yogurt if you prefer
- 0.5 tsp black pepper — or to taste
- 1 unit lemon — cut into wedges for serving
Method
- 1 Heat the oven to 425°F. Line a sheet pan with parchment. Toss the potato wedges with 1 tbsp olive oil and 1/2 tsp salt, then spread them out on the pan and bake for 15 minutes.
- 2 Pat the fish dry. Mix the panko, mayonnaise, black pepper, and remaining 1/4 tsp salt in a small bowl, then spread the mixture over the tops of the fish fillets.
- 3 Push the potatoes to one side of the pan and add the fish to the empty space. Drizzle the fish with the remaining 1/2 tbsp olive oil. Bake for 12 to 15 minutes, until the fish flakes easily and the potatoes are browned at the edges.
- 4 Serve hot with lemon wedges. If you want a little extra crunch, broil for 1 to 2 minutes at the end and watch closely.
Variations
- Vegetarian swap — Swap the fish for thick cauliflower steaks or large zucchini planks and bake until tender, then add the same panko-mayo topping.
- Faster swap — Use frozen oven fries instead of cutting potatoes; bake them according to the package and add the fish to the same pan near the end.
- Substitutions — Use cod, haddock, or pollock for the fish, and swap panko for crushed saltines if that is what you have.
Notes
For the best texture, use a thick white fish fillet so it stays juicy while the potatoes finish. If your fillets are thin, start checking them early. Serve with tartar sauce, ketchup, or a quick squeeze of lemon if that is all you have.
Equipment that helps
- Sheet pan — Gives the fish and potatoes one place to bake together with minimal cleanup.
- Parchment paper — Helps prevent sticking and makes the pan easier to wash after the meal.
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