• Serves: 2
  • Prep Time: 5 mins
  • Cooking Time: 25 mins
  • Difficulty: Easy

Fish and chips is right up there with chocolate cake and red wine when it comes to slightly guilty but very indulgent pleasures. When planning something just a little more elegant though, it might not exactly be the best placed dish. Unless, that is, we make it into something a little more special. Fish and chips with an upmarket twist served with a chilled glass of white wine.

Now, this could just as well be made with a white fish like cod or haddock (this would reduce the cooking times), but why not take it a step further and go with salmon? With the crunchy breadcrumbs, fresh parsley, lemon and butter, and served with roasted baby potatoes, this dish will not only wow any guest, but is also just a bit healthier than the traditional version.


Here's what you'll need...

  • 2 salmon side filets
  • 40g breadcrumbs
  • 10g finely chopped parsley
  • Zest and juice of 1 lemon
  • Salt & Pepper
  • 2tbsp olive oil
  • 60g butter
  • 400g baby new potatoes, unpeeled and quartered

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Set oven temp: 200C/180C Fan/gas mark 6

Here's how it's done...

  • 1

    Preheat your oven to 200C

  • 2

    Start by boiling the potatoes for 5 minutes in water

  • 3

    Once done, drain the potatoes

  • 4

    Put them into a large bowl, add 1tbsp of olive oil and some salt

  • 5

    Toss the potatoes until they’re all coated in oil

  • 6

    Put them into a baking dish and place into the preheated oven for 20 minutes

  • 7

    In a bowl, combine the breadcrumbs, parsley and lemon zest

  • 8

    Now season the salmon generously with salt and pepper

  • 9

    Heat a frying pan over a high heat with 1tbsp of olive oil


  • 10

    Place the salmon filets skin up into the pan and fry for 2 minutes


  • 11

    Turn the filets around and fry for another 2 minutes

  • 12

    Preheat your grill on a high heat

  • 13

    Now top the filets with the breadcrumb mix


  • 14

    Now add little dots of butter on top of it

  • 15

    Place the pan under the grill and and fry for 7 minutes until the crumbs are slightly golden

  • 16

    Add the remaining butter and the lemon juice and return to the grill for another two minutes

  • 17

    Serve straight away with the roast chips from the oven

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By Carole Poirot on 28.01.20

Guest Contributor

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