Roasting Pan Fish and Chips


  • 425g

    Sealord Hoki Classic Crumb Fillets

  • 2

    large floury potatoes, peeled and cut in wedges

  • 2

    large sweet potatoes, peeled and cut in wedges

  • 2 tbsp

    olive oil

  • 3 tbsp

    oregano leaves


  1. Heat the oven to 200°C.
  2. Place the potatoes and sweet potatoes in a saucepan, cover with water. Bring to the boil, then drain well. Toss the potato and sweet potato wedges with oil and season with salt and pepper.
  3. Stir oregano through the wedges, add the Hoki fillets and roast together for a further 18 minutes, turning the fish halfway through.
  4. Serve with lemon and tartare sauce.

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