Crispy Chive and Lemon Cod with Wedges

 

Crispy Chive and Lemon Cod with Wedges is a healthy and herby twist on our classic British fish 'n' chips. It's oven baked instead of fried and the fish has a crispy breadcrumb topping instead of batter.

At under £2 and less than 500 calories a serving, it's a healthy and cost effective alternative to a take away. You can use frozen fish instead of fresh which is much cheaper, it just takes a bit longer to cook (about 20-25 minutes but read the packet).

Serve it with a salad when the weather is hot or with some steamed green vegetables in colder months. A good dollop of homemade tartare sauce is always a good idea, plus it's a good way to use up the rest of your lemon.

Crispy Chive and Lemon Cod with Wedges: Serves 4:

Time:  10 mins prep + 35-40 mins cooking
Cost:  £1.90 per serving*
Calories:  458 per serving*

*without salad or vegetables or tartar sauce

For the wedges:

  • 4 large baking potatoes
  • 2 tsps Gourmet Garden Garlic or 2 crushed garlic cloves (optional)
  • 3 tbsps sunflower oil
  • Salt and pepper to taste

For the cod:

  • 4 x 150g (approx) skinless and boneless cod fillets
  • 100g dry breadcrumbs
  • 1 tablespoon Gourmet Garden chives or chopped fresh chives
  • Finely grated zest of 1 lemon
  • 1-2 tablespoons olive oil + extra for coating the fish
  • Salt and pepper to taste
To serve:
  1. Preheat the oven to 220 C / gas mark 7. 
  2. Cut each potato into 8 wedges. Rinse the cut potatoes and dry them well in a clean tea towel. In a large bowl combine the garlic and sunflower oil. Toss the potato wedges in the garlic oil until they are all well coated. Place on lightly greased baking sheet skin side down. Season well and bake for 35-40 minutes until golden and crisp.
  3. Gently rub a little olive oil all over each cod fillet and place in a lightly greased oven proof dish. Combine the breadcrumbs, chives, lemon zest and enough olive oil to coat them in a bowl and season to taste. Sprinkle the breadcrumb mixture evenly over the cod fillets.
  4. When the potato wedges have 10 minutes cooking time left, put the fish in the oven. The wedges and fish will be cooked at the same time as the fish takes just 10 minutes. Serve immediately with some salad or vegetables and tartar sauce if you like.

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