Italian Fresh Herb Baked Ocean Perch with Chips
Thick-sliced ocean perch and crispy oven-roasted potatoes — a fresh, herb-forward Italian take on fish and chips.
- Prep
- 20 min
- Cook
- 30 min
Thick-sliced fillet and thin-sliced potatoes make the perfect combination. A delicious, healthy alternative to your typical fried fish and chips.
Method
Directions
-
1
Pre-heat oven to 350°F.
-
2
In a medium bowl soak potatoes in cold water for approximately 15-20 minutes, rinse and drain well and towel dry. Place potatoes back in dried medium bowl.
-
3
Thinly slice potatoes then toss with oregano, salt, rosemary, garlic, and olive oil. Place potatoes on non-stick cookie sheet and bake for 20 minutes. Then remove from the oven.
-
4
Place fish fillets on the cookie sheet with the potatoes, sprinkle the fillets with salt, oregano, and parsley, rosemary and garlic. Place cookie sheet back in the oven and bake for an additional 10-12 minutes.
-
5
Take cookie sheet out of the oven and serve.
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