Healthy Oven Baked Fish & Chips



  • 75g wholewheat couscous
  • Zest and juice 1 lemon
  • 1½ tsp LoSalt
  • 2 tbsp chopped chives
  • 4 skinless, boneless cod or haddock fillets
  • 1 medium egg, beaten
  • 200g vine on cherry tomatoes
  • 750g King Edward potatoes
  • 1 tbsp oil
  • ½ tsp paprika


  1.  Preheat the oven to 220oC, gas mark 7.
  2.  Place the couscous in a small bowl. Heat the lemon juice for 30 seconds in a microwave and make up to 100ml with boiling water and pour over the couscous with the zest, cover and leave for 5 minutes. Fluff up with a fork and mix in ½ tsp LoSalt and chives.
  3. Dip the fish in the egg and coat in the couscous, place on a large greased baking tray with the cherry tomatoes.
  4. Cut the potatoes into 1½cm chunky chips. Toss with oil, paprika and remaining 1 tsp LoSalt and spread out on another large greased baking tray, bake in the top part of the oven for 10 minutes.
  5. Add the fish tray below and cook for a further 20 minutes, remove the fish tray and cook the chips for a final 5 minutes until golden.
  6. Serve the chips with the fish and tomatoes.