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Sheet Pan Baked Fish and Chips

Ninja Test Kitchen
Recipe by Ninja Test Kitchen

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  • Prep 10 mins
  • Total 40 mins
  • Medium
  • Serves 4

This Sheet Pan Baked Fish and Chips is a healthier take on the classic pub fare. Easy, and delicious too!

Compatible with

Allergies

  • Contains Fish

Tip: Allergy Advice

This dish contains the following allergens: Fish

Cooking mode

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CHIPS

  • 3 medium russet potatoes, cut into 1/2 inch wedges
  • 2 tablespoons olive oil, plus extra for drizzling
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon fresh ground black pepper

FISH

  • 4 cod fillets (6-8 ounces each), patted dry
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried parsley
  • Kosher salt, as desired

FOR SERVING

  • Shredded parmesan cheese
  • Lemon Wedges
  • Tartar Sauce

Utensils

  • Large Bowl
  • Parchment Paper
  • Step 1

    Preheat oven to 450°F.

  • Step 2

    Line Ninja™ Foodi™ NeverStick™ Premium 11” x 17” Baking Sheet with parchment paper and set aside.

  • Step 3

    In a large bowl, add all chips ingredients and toss to combine. Transfer to baking sheet, arranged in one layer.

  • Step 4

    Transfer potatoes to oven and bake for 15 minutes.

  • Step 5

    Meanwhile, season fish with lemon pepper seasoning, garlic powder, paprika, parsley, and salt.

  • Step 6

    After 15 minutes, remove baking sheet from oven. Move potatoes to one side, and arrange this fish on the other side of the sheet. Drizzle fish and potatoes with olive oil as desired.

  • Step 7

    Transfer baking sheet to oven and cook for 8 to 12 minutes, or until fish easily flakes apart and potatoes are golden and crispy.

  • Step 8

    When cooking is complete, sprinkle potatoes with parmesan, and serve hot with fish, lemon wedges, and tartar sauce.

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