Eating lighter doesn’t mean you have to give up your favorites, and this Lemon Herb Fish with Crispy Oven Fries proves that! A healthier take on fish and chips, this flavorful fish recipe will leave you satisfied and feeling good.
Looking for another better for you recipe? Try this Cottage Cheese Pasta!
If you’ve been following me for awhile, you will know that my thing is moderation in everything. I have a horrible time trying to stick with any sort of “diet” – I just love food too much to give anything up. So while I do love desserts and other things that may not be all that great for you, I like to eat healthier other times to balance it all out.
So it’s no surprise that I would be smitten with Andie Mitchell‘s new cookbook – Eating in the Middle. The tagline says it all – A Mostly Wholesome Cookbook. Ten years ago, Andie started a weight loss journey that ended in a 135 lb weight loss. After losing the weight, Andie started cooking, and found ways to turn those unhealthy foods into something that she could keep in her current healthier lifestyle. But she also knows that there are some times to share and splurge, so there is a great balance of normal, everyday healthy eating with a bit of splurging mixed in. But the thing is – the “healthy” recipes don’t come across as diet recipes. They are all flavor-packed, everyday recipes that my family would totally eat. I can’t wait to cook through this book!
And now the recipe. I have been trying to make more fish, so when I saw this recipe for Lemon Herb Fish with Crispy Oven Fries, I didn’t have to look any further for what I wanted to make from this book.
Not only is this recipe super easy and fast, but it has great flavor. I can easily say that I will be adding this Lemon Herb fish to my favorites file!
Ingredients
- Potatoes: I used russet potatoes. You’ll want to cut them into 1/2-inch sticks before you start.
- Oil: You will coat the potatoes in olive oil before baking them.
- Bread Crumbs: This recipe is interesting in that you take panko bread crumbs and pulse them in a food processor with the other breading ingredients. So it does break them down a bit, but they still won’t be as small as regular bread crumbs.
- Garlic: Freshly minced garlic will give you the best flavor.
- Parsley: Again, fresh is best!
- Lemon Zest: This is where you will get the lemon flavor. You can save the lemons and squeeze the fish with the lemon juice after, if desired.
- Salt and Pepper: It’s always important to season well with salt and pepper!
- Eggs: The eggs will act as the “glue” to keep the breadcrumb mixture on the fish.
- Fish: I love that this recipe is pretty versatile. I used cod, but I think any firm, white fish would work. I’m guessing this would even be great on salmon!
- Butter: You will need just a little bit of butter to cook the fish. You could also sub in olive oil, if desired.
More Fabulous Fish Recipes
Parmesan Crusted Tilapia
Fish Sticks
Panko Crusted Salmon with Homemade Tartar Sauce
Baja Fish Tacos
Tuscan Salmon
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Lemon Herb Fish with Crispy Oven Fries
Ingredients
Oven Fries
- 1 1/2 lbs (about 2 large) russet potatoes, cut into 1/2 inch sticks
- 1 tablespoon olive oil
- 1/2 teaspoon salt
Lemon Herb Fish
- 3/4 cup panko bread crumbs
- 3 garlic cloves
- 1/4 cup packed fresh flat-leaf parsley
- zest of 1 lemon
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 large eggs
- 1 1/2 lbs cod or haddock filets cut into 4 equal pieces
- 1 tablespoon unsalted butter
Instructions
- Preheat the oven to 450ºF.
- Put the potato sticks in a large bowl of water and cover with hot tap water. Let sit for 10 minutes.1 1/2 lbs (about 2 large) russet potatoes, cut into 1/2 inch sticks
- Drain the potatoes and spread them on a large kitchen towel. Dry them well. Set a wire rack inside a large baking sheet. Place the potatoes in a large bowl with the oil and toss well. Lay the potatoes out in a single layer on the wire rack. Season with the salt. Bake until they are golden brown and crispy, about 40 minutes.1 tablespoon olive oil, 1/2 teaspoon salt
- 20 minutes before the potatoes are finished, start the fish. Combine the panko, garlic, parsley, lemon zest, salt and pepper in the bowl of a food processor. Pulse until you have fine crumbs. Pour the crumbs into a wide, shallow bowl.3/4 cup panko bread crumbs, 3 garlic cloves, 1/4 cup packed fresh flat-leaf parsley, zest of 1 lemon, 1/2 teaspoon salt, 1/2 teaspoon freshly ground pepper
- In a separate shallow bowl, lightly whisk the eggs. Dip the fish in the egg mixture, letting excess drip off, then dredge in the breadcrumb mixture. Press the mixture into the fish to coat. Transfer the fish to a plate and repeat with the remaining fish.2 large eggs, 1 1/2 lbs cod or haddock filets
- In a 12-inch nonstick skillet set over medium-high heat, melt 1/2 tablespoon of butter. Add 2 pieces of the fish and cook until the bottom of the fish is browned and crispy, 3 to 4 minutes. Flip and cook the fish on the second side for 3 minutes more, until browned. Transfer to a warm plate. Melt the remaining 1/2 tablespoon of butter in the skillet and repeat with the remaining 2 pieces of fish.1 tablespoon unsalted butter
- Serve the fish with the potatoes.
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