Skip the fryer for this lighter take on a classic! Italian baked fish and chips features flaky fish and golden potato slices roasted on one pan with fresh herbs, garlic, and olive oil for an irresistible dinner.
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Since living in Italy, I’ve become much more of a fish lover, probably because the Italian and all our friends are big on fresh seafood. One of my favorite dishes has always been fish and chips, but this time I decided to lighten it up!
This Italian-style baked fish and chips skips the messy deep frying of a traditional seafood fry and the oil-splattering of pan fried fish. Instead, tender fillets and golden potato slices roast together on one pan with simple seasonings and a drizzle of olive oil. If you enjoy easy, flavorful seafood, you’ll also love my baked trout and baked fish marinara recipes.
Why You’ll Love This Recipe
- One-pan ease:Â Fish and potatoes roast together for a simple, no-fuss dinner with minimal cleanup.
- Light yet flavorful:Â Buttery, tender fish and crisp-edged potatoes get a savory boost from Italian-inspired seasoning without breading or deep frying.
Ingredient Notes
- Fish fillets:Â Thick cuts of perch, halibut, or cod work best since they stay moist while baking.
- Potatoes:Â Thin slices cook evenly and crisp around the edges. Both Yukon golds or Russet potatoes are both great choices.
- Fresh herbs:Â Parsley and rosemary add a bright, aromatic flavor that complements the mild fish.
- Dried oregano:Â A little goes a long way in giving this dish classic Mediterranean taste.You can use fresh oregano if you have it, just double the amount
- Garlic:Â Minced fresh garlic infuses the potatoes with savory depth.
- Olive oil:Â Helps the potatoes crisp and keeps the fish moist. I recommend using a good-quality extra virgin if you can.
- Salt:Â Used to season in layers for the best flavor in both the baked fish and chips.
How to Make Baked Fish and Chips
Start by giving your potato slices a quick soak in cold water for about 15 minutes. This pulls out some of the starch so they bake up nice and golden instead of soft. Drain well and pat dry.
Toss the potatoes with half the olive oil, parsley, rosemary, oregano, and garlic then season the fish separately with the remaining seasoning so both parts are flavorful on their own.
Spread everything out in an even layer on a lightly oiled baking sheet. Keep the potatoes in a single layer so they roast, not steam.
Bake until the fish flakes easily and the potatoes are tender. Serve right away while the fish is tender and the potatoes are still crisp around the edges.
recipe tips
- Choose the right fish:Â Go for thicker, firm white fish like perch, halibut, or cod. Avoid delicate fillets like tilapia or snapper, which can fall apart while baking.
- Check the temperature: For perfectly cooked fish, aim for an internal temperature of 140–145°F. It should flake easily and no longer look translucent. If it’s undercooked, keep baking and check often, fish can go from done to overdone quickly.
- Boost the crisp factor: For a little extra color and crispiness on the potatoes, raise the oven temperature to 425°F for the last few minutes of baking.
- Pat the fish dry:Â Especially if using frozen and thawed fillets, blot away excess moisture so it bakes up tender with a light crust instead of steaming and turning soggy.
Serving Suggestions
Serve baked fish and chips hot from the oven while the fish is tender and the potatoes are crisp around the edges. For an Italian-inspired touch, drizzle the potatoes with olive oil right before serving.
A squeeze of fresh lemon also works, and it’s also delicious with tartar sauce, the yogurt dill sauce from my salmon burgers or a simple Italian arugula salad.
This Italian Baked Fish and Chips prove that Fish and Chips don’t have to be breaded and fried to be delicious! I hope you enjoy it as much as we do. Buon Appetito!
- 4 thick slices Perch, Halibut or Cod
- 5 medium Potatoes (thinly sliced)
- ½-1 teaspoon oregano or to taste (divided)
- ¼-½ teaspoon salt or to taste (divided)
- 2-4 tablespoons Italian parsley (finely chopped) (divided)
- 2-3 sprigs rosemary (chopped) (divided)
- ¼ cup olive oil (more or less) divided
- 1 clove garlic (minced)
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Pre-heat oven to 350°F  (180°C). Lightly brush a baking sheet with one tablespoon of olive oil. Â
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In a medium bowl soak the potatoes in cold water for approximately 15-20 minutes, Â then rinse, drain well and towel dry. Â
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Place the potatoes a medium bowl and toss with approximately 2 tablespoons olive oil and half the oregano, salt, parsley, rosemary and all the garlic.
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Place the fish filets on the prepared baking sheet, sprinkle with salt, the remaining oregano, parsley and rosemary. Place the potatoes on the baking sheet with the fish, sprinkle with a little extra salt, oregano and olive oil if needed.
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Bake for approximately 30 minutes. (I raised the temperature to 425°F (225°C) for the last 5 minutes to brown a little more the potatoes. Serve Immediately.  Enjoy!
This recipe is best enjoyed the day it is made, but you can store leftovers in the refrigerator in an airtight container for up to 1 day.
To reheat the fish place it and the potatoes on a baking sheet and heat in a pre-heated 350F/180C oven for approximately 10 minutes or warmed through.
Calories: 1065kcal | Carbohydrates: 47g | Protein: 166g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 387mg | Sodium: 649mg | Potassium: 4856mg | Fiber: 6g | Sugar: 2g | Vitamin A: 540IU | Vitamin C: 64mg | Calcium: 185mg | Iron: 6mg
Recipe fAQ’s
An extra-large sheet pan works best so the fish and potatoes have plenty of room to roast evenly. If your pan is smaller, split everything between two pans, crowding can slow down cooking and lead to uneven results. Keep in mind that baking time will also vary depending on the size of your potatoes, fish fillets, and pan.
This recipe is best enjoyed the day it’s made, but you can store leftovers in an airtight container in the refrigerator for up to one day.
Place the fish and potatoes on a baking sheet and warm in a preheated 350°F (180°C) oven for about 10 minutes, or until heated through.
While this recipe was designed to be made without breading, you could experiment by using the breading method from my Italian breaded pork chops. Keep in mind that it hasn’t been tested for this recipe, so results may vary.
Updated from April 13, 2017
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