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The Day – Lee’s Kitchen: An Easy Fish and Chips Recipe for Even a Novice Chef

The Day - Lee's Kitchen: An Easy Fish and Chips Recipe for Even a Novice Chef

My friend, Lian Obrey, asked me to teach her some dishes she could make when she invited friends over for dinner. Of course I said I would.

“One of those days” could happen in a few days, but I’m going to Dallas for my grandniece’s wedding. So, as I’m writing this morning, I’ll give her the draft of this column, along with half a sheet of pan and a piece of Silpat. Even someone who does a little cooking will find this recipe very easy.

By the way, for those of us who don’t have Silpat (a non-disposable piece of plastic that fits in an oven pan), I’ve had mine for decades. I wash and dry them after I use them, then roll them into a circular blueprint holder. As for cheap half sheet pans, buy a few, but buy good ones; the cheap ones will wobble in the oven. You’ll use them forever, in any season, for everything from baking brownies or cookies, roasting veggies, or simply using them under the wire rack to keep those apple or peach pies from gushing in the oven.

As for the Silpat, use parchment instead and you’ll never have to clean up the mutton scraps.

Plate pan Fish and Chips

Adapted from Real Simple, May 2022

Yield: 4 people

1 ½ pounds russet potatoes, cut into ½ inch wedges (I use the small potatoes, not sliced)

¼ cup olive oil, divided

2 teaspoons josher salt, divided

1 teaspoon freshly ground black pepper, divided

1/3 cup panko

1 tablespoon unsalted butter, melted

1 ½ teaspoon lemon zest (from 1 lemon), divided, plus more to serve

4 6 ounce skinless cod fillets

2 cups frozen sweet peas

Malt vinegar for serving (optional)

Finely chopped parsley to serve

Preheat the oven to 425 degrees. Toss the potatoes with 1 tablespoon oil, 1 teaspoon salt, and ½ teaspoon pepper on a parchment-lined baking sheet. Spread in an even layer and roast for 25 minutes.

Combine panko, butter, 1 teaspoon lemon zest, and 1 tablespoon oil in a small bowl. Season the cod with ¾ teaspoon salt and ¼ teaspoon pepper.

Push the potatoes to the side of the baking sheet; add cod. Drizzle the cod with 1 tablespoon of oil and cover with the panko mixture. Roast until potatoes and fish are golden brown and cooked through, about 10 minutes.

Heat the remaining 1 tablespoon oil in a skillet over medium heat. add peas; cook 4 to 5 minutes. Add the remaining lemon zest and ¼ teaspoon salt and pepper. Serve with cod, potatoes, lemon wedges and malt vinegar, if using. Finish with parsley.

Lee White lives in Groton. She can be reached at [email protected]

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