One pan filled with cod coated lightly in panko baked alongside big crispy potato wedges makes for one perfect oven baked fish and chips dinner.

Oven baked fish and chips may not sound like it has Valentine’s Day dinner written all over it, but I swear it is easy enough anybody can pull this one pan meal off.

Mike and I used to have a regular college date night at the local Irish pub. At the time it was the new place that just opened. 

When we go visit our old college, it looks like that pub has seen better days. People probably look at Mike and I and think the same thing.

Just you wait, little college youths, and see what 35 years and 2 kids has in store for your metabolism, face, body, and spirit.

I think we are doing just fine!

Mike and I would order the potato and leek soup and the fish and chips for our meals at this old college town Irish pub. Looking back on it now, washing warm soup down with a warm Guinness or Snake Bite makes me wanna vom a little.

The fish and chips though… sigh.

It was a quality platter.

This isn’t that same recipe because I am 35 and don’t have a deep fryer.

I wanted to create an easy and lighter version of the classic beer-battered fish and chips.

First, the thick cut potato wedges get a good bake. They get flipped and baked again alongside the cod. Cod is pressed into panko breadcrumbs with some old bay seasoning.

 The panko only goes on one side so it stays crispy and makes less work/mess.

A good drizzle of fresh lemon and maybe some tartar sauce is all you need to complete this meal.

Ooo, maybe a good beer alongside too.

Now that you know my love language is potatoes and beer, what’s yours?

Try these beer-battered crack fries if you are looking for a beer-battered sorta recipe to show somebody special you love them.

Oven Baked Fish and Chips

Yield: Serves 2-4

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Cod lightly coated in panko bread crumbs and baked alongside crispy thick potato wedges all on one sheet pan.

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Ingredients

• 2 large Russet potatoes, cut into 16 thick wedges
• 1/4 cup avocado oil
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 2 filets of cod, about 1 1/2 lbs total
• 1 tsp avocado oil
• 1/2 tsp old bay seasoning
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 3/4 cup panko bread crumbs

Instructions

1. Preheat the oven to 400 degrees F. Line a large baking sheet with foil.
2. Add the potato wedges along with the avocado oil, paprika, salt, pepper, garlic powder, and onion powder to the prepared sheet. Toss together with your fingers. Arrange in one layer with a cut side facing down.
3. Bake the wedges for 25 minutes.
4. Pat the fish dry with paper towels. Rub the fish down with the avocado oil and lemon juice.
5. Add the panko and seasonings to a plate, toss to combine. Press the fish into the panko crumbs.
6. Remove the potatoes from the oven, flip to the other cut side. Create two spaces for the fish. Transfer the fish to the baking sheet with the panko side up.
7. Bake fish and chips for 15-20 more minutes until the chips are crisp and the fish is flaky.
8. Serve with capers, fresh parsley, lemon, and tartar sauce.

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