This sheet-pan version of the British pub stable is easy enough for a weeknight dinner.
A plate of fish and chips is quintessentially British.
Then elevate frozen peas with a sprinkle of lemon zest, and bake up potato wedges for weeknight ease.
Photo: Caitlin Bensel
Malt vinegar is a classic condiment for fish and chips, but a lemon wedge works great too!
This recipe was developed by Melissa Gray.
Ingredients
1 12poundsrusset potatoes (3 small potatoes), cut into 1/2-in.
Spread in an even layer and roast for 25 minutes.
Combine panko, butter, 1 teaspoon lemon zest, and 1 tablespoon oil in a small bowl.
Season cod with 3/4 teaspoon salt and 1/4 teaspoon pepper.
Push potatoes to side of baking sheet; add cod.
Drizzle cod with 1 tablespoon oil and top with panko mixture.
Roast until potatoes and fish are golden and cooked through, about 10 minutes.
Heat remaining 1 tablespoon oil in a skillet over medium-high.
Add peas; cook for 4 to 5 minutes.
Add remaining 1/2 teaspoon lemon zest and 1/4 teaspoon each salt and pepper.
Serve with cod, potatoes, lemon wedges, and malt vinegar, if using.
2,000 calories a day is used for general nutrition advice.
