Crispy Herb-Crusted Fish and Root Vegetable Fries

Dive into a delightful twist on the classic fish and chips, featuring a crispy herb-crusted white fish paired with oven-baked root vegetable fries. Perfect for a nutritious, flavorful meal that adds a modern twist to a beloved tradition.

Prep time: 15 minutes
Cook time: 25 minutes
Serves: 4

Ingredients

1.5 lbs white fish fillets (such as cod or haddock)

1 cup all-purpose flour

2 eggs, beaten

1 cup breadcrumbs

2 tbsp mixed dried herbs (thyme, parsley, dill)

1.5 lbs mixed root vegetables (sweet potatoes, parsnips, carrots)

1/4 cup olive oil

Salt and pepper to taste

1 lemon, cut into wedges for serving

Instructions

1. Preheat the oven to 425°F.

2. Cut root vegetables into fry shapes, toss them in olive oil, salt, and pepper, and spread them on a baking sheet.

3. Bake root vegetable fries for 25 minutes or until golden and tender.

4. Meanwhile, prepare the fish by patting fillets dry with a paper towel.

5. Dredge each fillet in flour, dip in beaten eggs, and coat with breadcrumbs mixed with dried herbs.

6. Heat a skillet over medium-high heat and add a drizzle of olive oil.

7. Cook fish fillets for about 3-4 minutes on each side until golden brown and cooked through.

8. Serve the fish hot with lemon wedges and a side of root vegetable fries.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Reheating

Reheat the fish and fries in a preheated 350°F oven for 10 minutes to retain crispiness.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.