Grilled Cod on Oven Chips with a Creme Fraiche Tartare Sauce
Indulge in a healthier take on the beloved British classic, fish and chips, where grilled cod meets golden oven-baked chips for a dish that delights both eyes and palate. Sourced sustainably for peace of mind, this recipe elevates everyday comfort with its fresh, flaky fish and crisp, herby potatoes—a subtle nod to seaside suppers without the guilt. The tang of creme fraiche tartare sauce adds a creamy zing, making every bite feel like a coastal escape.
Paired with a vibrant split green pea mash, the combination of textures—tender cod atop crunchy chips—creates a symphony of satisfaction. Flavours dance from the briny anchovies and capers in the sauce to the earthy peas, all balanced by a squeeze of lemon. Its aspirational simplicity inspires home cooks to embrace sustainable seafood, turning a simple meal into a nourishing feast that warms the soul.
Cook: 30 minutes
Ingredients
Cod
- 6 x 175g-225g cod fillets, with skin on, deboned
- maldon salt and freshly ground black pepper
Oven Chips
- 800g floury potatoes eg maris pipers
- 3-4 tbsp olive oil
- maldon salt and freshly ground black pepper
Creme Fraiche Tartare Sauce:
- 200g creme fraiche
- 6 anchovies fillets, finely chopped
- 1 tbsp capers, finely chopped
- 1 tsp parsley, finely chopped
- 1 tsp chives, finely chopped
- juice from 1/2 lemon
To Serve
- Split Green Pea Mash (see recipe)
- chive sprigs, to garnish (optional)
Method
- Oven Chips: Preheat an oven to 200°C. Peel the potatoes and cut them into batons 5-7cm long and .5-1cm wide and thick. Place in an oven tray, season with maldon salt and toss with 3-4 tbsp olive oil, so that they are well coated. Place the chips on the centre shelf in the preheated oven. Leave the chips to cook for 10 minutes, then turn them and cook for a further 10-15 minutes until they are crisp and golden brown. Keep warm until ready to serve.
- Creme Fraiche Tartare Sauce: Mix all the ingredients together in a bowl. Store in the fridge until ready to serve (can be prepared up to a day in advance.
- Cod Fillets: Preheat a grill to high. Coat both sides of the cod fillets with olive oil and season with salt and pepper. Place the fillets skin side up on a grill tray, place under the preheated grill and cook for 6-8 minutes. Remove from under the grill and keep hot until ready to serve.
- To Serve: Stack the potato chips in a square tower. Place a generous spoonful of Split pea mash in the centre of the towers . Carefully place the cod fillets on the chip tower and garnish with chive sprigs. Drizzle the creme fraiche tartare around each plate. Serve.
Recipe
