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This Sheet Pan Fish and Chips is a healthier version of a restaurant favorite and a complete meal with the addition of blistered green beans. Ready in under an hour.

Sheet Pan Fish and Chips with Blistered Green Beans

  • Author: Homemaker's Habitat
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: Serves 4

Description

This Sheet Pan Fish and Chips is a healthier version of a restaurant favorite and a complete meal with the addition of blistered green beans. Ready in under an hour.

Ingredients

Scale
  • 1/4 cup buttermilk
  •  1 pound cod, cut into four pieces
  • 6 medium Yukon gold potatoes — about 1 1/2 pounds, scrubbed 
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon minced fresh garlic, divided — about 1 large clove
  • 1 pound fresh green beans — cleaned and trimmed
  • 1 egg
  • 1/4 cup mayonnaise 
  • 1 cup Panko breadcrumbs
  •  Lemon wedges — for serving

Instructions

  1. Place a rack in the center of the oven and preheat the oven to 400 degrees F. Line a large rimmed baking Add the buttermilk and 1 teaspoon each of salt and pepper to a medium bowl with lid and mix to combine. Add the fish and seal tightly with a lid.  Refrigerate for at least 20 minutes and up to 8 hours.
  2. Meanwhile, quarter the potatoes. Place the potato wedges in a large bowl. Top with olive oil, half of the garlic, and 1 teaspoon salt. Toss to coat, then spread in an even layer with one of the cut sides down, on the prepared baking sheet. Bake for 20 minutes, turning once halfway through.
  3. While the potatoes cook, place the green beans in the same bowl you used for the potatoes. Add the remaining tablespoon of olive oil, garlic and 1 teaspoon of salt and toss to combine. Set aside. 
  4. Place the egg and mayonnaise in a shallow bowl and whisk with a fork until evenly combined and smooth. Places the Panko crumbs in a second shallow dish. Remove the fish from the buttermilk marinade, shaking off any excess, then dip in the mayonnaise mixture, coating all sides. Then dip in dip in the Panko. Press the Panko onto the fish’s surface so that it sticks to all sides. Spray each piece with a light, even coating of baking spray.
  5. Remove the baking sheet from the oven and push the potatoes to the outside edges of the baking sheet then arrange the fish in the empty space on the baking sheet. Repeat with the remaining fillets.
  6. Bake the potatoes and fish together for another 10 minutes, then add the green beans to the pan* and  continue baking until the fish flakes easily with a fork. For optimum browning, you can switch the oven to “broil” for a few minutes, (watch closely) until the crust on the fish is golden brown. Serve with lemon wedges and tartar sauce*.

Notes

*If the pan is too crowded, cook the green beans on a second sheet pan placed on the rack above the first. 

* To make an easy, homemade tartar sauce combine 1 minced green onion, 1 minced dill pickle spear, 1/2 cup of mayonnaise and the juice from half a lemon in a medium bowl. 

Keywords: Sheet Pan dinners, One Pan Dinners, Fish and Chips, Cod

Find it online: https://www.homemakershabitat.com/homemakershabitat.com/2019/03/21/sheet-pan-fish-and-chips-with-blistered-green-beans-2/