Fish

Matt Moran's oven-baked fish and chips

Name: Matt Moran's oven-baked fish and chips
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 1kg potatoes, such as sebago, scrubbed and cut into 5mm-thick chips; 90ml olive oil; 120g panko breadcrumbs; 2 tsp finely chopped thyme leaves; 1 garlic clove, finely chopped; Finely grated zest of ½ lemon, plus lemon wedges to serve; 2 eggs; 1 tbs Dijon mustard; Seasoned plain flour, for dusting; 500g skinless flathead or other firm white fish fillets, cut into rough 10cm pieces; Mayonnaise or tartare sauce to serve

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10m

35m

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by Matt Moran

Chef and delicious. Produce Awards judge

Oct 01, 2017

Make it a fish and chips kind of night. This is an edited extract from Matt Moran’s Australian Food: Coast + Country, Murdoch Books, $45, out October 25.

1kg potatoes, such as sebago, scrubbed and cut into 5mm-thick chips
90ml olive oil
120g panko breadcrumbs
2 tsp finely chopped thyme leaves
1 garlic clove, finely chopped
Finely grated zest of ½ lemon, plus lemon wedges to serve
2 eggs
1 tbs Dijon mustard
Seasoned plain flour, for dusting
500g skinless flathead or other firm white fish fillets, cut into rough 10cm pieces
Mayonnaise or tartare sauce to serve

Method

1.

Preheat oven to 240°C and place a baking tray in the oven on the top rack. Toss the potato and two-thirds of the olive oil in a bowl to evenly coat. Season then spread in a single layer on the tray. Bake, tossing occasionally, for 20-25 minutes.
2.

To prepare the fish, heat the remaining oil in a frypan over medium-high heat. Add the crumbs, thyme, garlic and lemon zest and toast for 1-2 minutes until crisp and light golden, then tip onto a plate and season.
3.

Whisk the eggs and mustard in a bowl to combine and place seasoned flour in a separate bowl. Dust the fish in the flour, then dip into the egg mixture and toss into the crumbs, pressing so the crumbs stick evenly to the fish.
4.

Place the fish in a single layer on a well-oiled rack placed over a baking tray and put on the middle rack of the oven. Bake for 6-8 minutes until the fish is just cooked through. Serve with chips, lemon wedges, mayo or tartare sauce.