Posh fish and chips
For a couple of Fridays in a row we had the same super tasty, super quick tea. The fish cooks in a tinfoil packet on the same tray as the oven chips so there’s less washing up. The butter and juices make a delicious sauce.
You will need
- A portion of oven chips
- A pieces of fish. I’ve used seabass, sea bream and trout, all worked well.
- A tablespoon of capers
- A good bunch of parsley (finely chopped)
- A piece of butter, about as much as you’d use on two luxurious pieces of toast
- A slice of lemon if you have it
Do
- Stick the oven on 180oC
- Cut a big enough piece of tin foil to hold the fish one folded over
- Stick the oven chips in the oven on a tray big enough to hold them and the fish
- Pop the fish, capers (and a teaspoon of the brine from the jar), butter, parsley and lemon if you’re using it on the foil, skin side up if you don’t want it to stick
- Fold it into a parcel, double folding the edges to they’re air tight
- After the chips have been in ten minutes, add the fish
- Once the chips are ready (about another 10 minutes) pull it all out of the oven
- The tinfoil package should have puffy up with stream, open it carefully
Results
Fishy, buttery, bitter capers, crispy chips. best with a few slices of buttered bread.
