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 Pacific cod, rockfish, lingcod, or halibut cut into 2 portions Available in Our Seafood Subscription Box
Roast the Potatoes and Beans
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.
Make the Remoulade and Gremolata
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 the 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).
Combine and Serve
Toss potatoes with the gremolata and serve everything with lemon wedges and the remaining remoulade.
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.