Tray Bake Fish & Chips

Discover a delicious twist on a classic favourite with BBC Good Food's tray bake fish and chips recipe. This healthier version of the beloved dish offers a guilt-free indulgence without sacrificing flavour. Perfectly baked fish fillets paired with oven-baked sweet potato fries and minted mushy peas, making this the ultimate healthy fish and chips meal. With simple, wholesome ingredients and straightforward preparation, this fish and chips recipe is an easy and nutritious way to enjoy a timeless comfort food.

Preparation Time: 20 minutes
Cooking Time: 35 minutes
Serves: 4


  • 2 large sweet potatoes, cut into thin wedges
  • 1 tbsp rapeseed oil
  • 4 tbsp fat-free natural yogurt
  • 2 tbsp low-fat mayonnaise
  • 3 cornichons, finely chopped, plus 1 tbsp of the brine
  • 1 shallot, finely chopped
  • 1 tbsp finely chopped dill, plus extra to serve
  • 300g frozen peas
  • 50ml milk
  • 1 tbsp finely chopped mint
  • 4 cod or pollock loin filets
  • 1 lemon, cut into wedges, to serve


Step 1: Preheat the oven to 220C/ 200C fan/ gas 8. Place some sweet potatoes in a baking tray with olive oil and seasoning, then toss until they are covered. Roast for 20 minutes. 

Step 2: Combine the yogurt, mayonnaise, cornichons and reserved brin, the dill and shallot with 1 tbsp cold water in a small bowl and set to one side. 

Step 3: Next, add the milk and peas to a saucepan and bring to a simmer and cook for 5 minutes. Once cooked, blitz the mixture using the Morphy Richards Total Control Hand Blender until roughly pureed. Add in the mint for seasoning. 

Step 4: Add the cod or pollock to the baking tray with the sweet potatoes and season. Cook for 10-15 minutes or until cooked through. Scatter some dill over the tray bake and serve with tartare sauce and the minted mushy peas. 

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