A Healthy Spin on Fish and Chips

Many people equate comfort food with mac’n cheese. But for me, the ultimate comfort food comes in the form of fried fish strips and thick-cut potatoes. Hot and crispy, fresh out of the grease bath. If it were up to me, I would eat fish and chips once a week. But that would not be very healthy, would it?

So, when I need my potato and Nemo fix, I turn to my guilt-free rendition of the classic: Whole Roasted Fish and Rissole Potatoes. That’s fancy for roasted fish and potatoes. Though I’m using Porgy, the ugly duckling of fish in this recipe, you’re free to use any fish you like. Red snapper, Branzini and trout are good choices. You can also use fish fillets or fish steaks if that’s what you fancy. I like roasting my fish whole because it preserves the flavor and it looks pretty. But that’s just a personal preference.

Ingredients
1 (1.5-2lbs) whole fish cleaned (porgy, red snapper or branzini)
10 red baby potatoes
1 sprig of thyme
1 tablespoon of butter
Olive oil
Salt and pepper

Preheat the oven to 450 degrees F. Pat the fish dry with a paper towel. Line a baking dish with parchment paper or aluminum foil and drizzle with a little olive oil to prevent the fish from sticking. Place the fish in baking dish.

Season each side generously with salt and pepper. Stuff the cavity with the sprig of thyme. Drizzle the fish with olive oil and rub it all over. Roast at 450F for approximately 20 minutes.

While the fish is roasting, wash and cut the potatoes in half.

Put the potatoes in pot with just enough water to cover them. Bring the water to a boil and cook the potatoes for 10 minutes until slightly tender. Drain and let them air dry. Heat up 2 tablespoons of olive oil in a saute pan. Saute the potatoes for about 5 minutes until browned on all sides. Add a tablespoon of butter, salt, pepper, swirl the pan and finish cooking in the oven for approximately 10 minutes.

Serve hot with garlic infused olive oil. Garnish with a sprig of thyme.

Bon Appetit!

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