Fish & Chips

Servings: 4
Time: 40 minutes

INGREDIENTS:

For the Chips:
2 to 3 russet potatoes, cut into wedges
2 tbsp olive oil, plus more for drizzling
½ tsp salt
½ tsp garlic powder
½ tsp paprika
¼ tsp fresh ground black pepper

For the Fish:
4 white fish filets (we used 2 tilapia and 2 cod)
½ tsp lemon pepper seasoning
½ tsp garlic powder
½ tsp paprika
½ tsp dried parsley
Salt to taste

For Serving (optional):
Shredded parmesan
Lemon wedges
Tartar sauce

INSTRUCTIONS:

Preheat oven to 450 degrees
Line a baking sheet with parchment paper and set aside
Cut the potatoes into ½ inch thick wedges & transfer to a large bowl
1. The smaller you cut your potatoes the more crispy they will get so adjust to your preference
Mix potatoes with oil, salt, garlic powder, paprika, and pepper.
Transfer potatoes to the baking sheet and arrange them in one layer. Bake potatoes for 20 minutes.
Meanwhile, season the fish with lemon pepper seasoning, garlic powder, paprika, dried parsley, and salt.
Once potatoes have baked for 20 minutes, add fish to one side of the baking sheet.
Drizzles both the fish and potatoes with olive oil
Roast for 8 to 12 more minutes, or until fish flakes easily and potatoes are done. Flip the fish halfway through.
Remove fish and broil potatoes for 3-5 minutes, until browned and crispy.
Sprinkle potatoes with parmesan and serve with fish, lemon wedges, and tartar sauce.

TIDBITS:

I am always liberal with my seasonings so I just covered both sides of fish with seasonings to my personal preference rather than following the specific amount!