Food Recipes Sheet Pan Fish and Chips Be the first to rate & review! This sheet-pan version of the British pub stable is easy enough for a weeknight dinner. By Melissa Gray Melissa Gray Melissa Gray is a Recipe Developer and Food Stylist for Dotdash Meredith. She attended The Culinary Institute of America in Hyde Park, New York, where she studied Culinary Arts and Culinary Arts Management. She's been working in food publishing since 2015 and joined the Dotdash Meredith test kitchens in 2019. During her career, she has developed over 1,500 original recipes and food styled in hundreds of photoshoots. Real Simple's Editorial Guidelines Published on April 12, 2022 Rate PRINT Share Trending Videos Close this video player Photo: Caitlin Bensel Hands On Time: 25 mins Total Time: 50 mins Servings: 4 Jump to Nutrition Facts A plate of fish and chips is quintessentially British. Found at most pubs, the dish includes a gorgeous fillet of fish, often haddock, deep-fried to golden perfection and served with thick-cut fries (aka chips), and peas. In this sheet-pan version of fish and chips, you can achieve peak crispiness with a dusting of seasoned panko breadcrumbs. Then elevate frozen peas with a sprinkle of lemon zest, and bake up potato wedges for weeknight ease. Malt vinegar is a classic condiment for fish and chips, but a lemon wedge works great too! Ingredients 1 ½ pounds russet potatoes (3 small potatoes), cut into 1/2-in. wedges ¼ cup olive oil, divided 2 teaspoons kosher salt, divided 1 teaspoon freshly ground black pepper, divided ⅓ cup panko 1 tablespoon unsalted butter, melted 1 ½ teaspoons lemon zest (from 1 lemon), divided, plus lemon wedges for serving 4 6-oz. skinless cod fillets 2 cups frozen sweet peas Malt vinegar, for serving (optional) Finely chopped parsley, for serving Directions Preheat oven to 425°F. Toss potatoes with 1 tablespoon oil, 1 teaspoon salt, and 1/2 teaspoon pepper on a parchment-lined baking sheet. 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. Top with parsley. Nutrition Facts (per serving) 490 Calories 18g Fat 44g Carbs 38g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 490 % Daily Value * Total Fat 18g 23% Saturated Fat 4g 20% Cholesterol 81mg 27% Sodium 748mg 33% Total Carbohydrate 44g 16% Dietary Fiber 6g 21% Total Sugars 5g Protein 38g 76% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. Rate It Print