We’ve riffed on the classic fish and chips to create a lighter version by popping everything into a hot oven instead of the deep fryer. (Hey, no judgement here — we love crispy fried fish!) It all gets served with a N’awlins style tartar sauce called remoulade.
- 1 large russet potato (about 1 pound), cut lengthwise into ½-inch thick wedges
- 2 ½ tablespoons extra-virgin olive oil
- Salt and freshly ground pepper to taste
- 6 ounces green beans, trimmed
- 2 tablespoons chopped flat-leaf parsley
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 lemon, zested and cut into wedges
- 1 teaspoon Creole or Old Bay seasoning
- ¼ cup panko breadcrumbs
- 12 ounces white fish such as cod, rockfish, lingcod, or halibut cut into 2 portions
- Preheat oven to 450°F with racks in the upper and middle positions. On a baking sheet, toss the potatoes with 1 tablespoon oil and a pinch of salt and pepper. Spread out and roast on the middle rack until the bottoms are golden brown, about 20 minutes. Using a spatula, flip the potatoes and move them to one side of the pan to make room for the green beans.
- Add the beans and toss with ½ tablespoon oil. Roast until lightly browned and the potatoes are golden and crisp, 10 to 12 minutes longer.
- Meanwhile, make the remoulade and gremolata: In a small bowl, combine the mayonnaise, mustard, and half each of the lemon zest, Creole seasoning, and parsley. In another small bowl, combine the remaining lemon zest, Creole seasoning, and parsley.
- Roast fish: Season fish with salt and pepper and spread half of the remoulade on top. Sprinkle with the panko and press to adhere. Heat 1 tablespoon oil in a small ovenproof skillet over medium-high heat. Add the fish, panko-side up, and cook until the bottom is lightly browned, about 2 minutes. Transfer the pan to the oven and roast until the fish is cooked through and the topping is golden brown, 3 to 4 minutes (depending on thickness).
- Toss potatoes with the gremolata and serve everything with lemon wedges and the remaining remoulade.
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Pair it Up
The South American grape pais (also known as mission) is light to medium-bodied, and has spice notes to match the zippy mustard in the dish.
Know Your Cook
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
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