Our Skipper's Choice recipes

Healthy Fish and Chips

Serves 4 | Prep 10 min | Cook 30 min


  • 600g sweet potatoes, scrubbed and cut into chips
  • 2tsp sunflower oil
  • 1tbsp reduced-fat mayonnaise
  • 1tbsp Dijon mustard
  • 4 x 200g white fish fillets, such as Skippers Choice Haddock, Cod or Lemon Sole
  • 40g dried breadcrumbs
  • Cooking oil spray
  • 2 garlic cloves, thinly sliced
  • 320g broccoli florets
  • Lemon wedges, to serve


  1. Preheat the oven to 200°C/fan 180°C/gas 6. Toss the sweet potato chips in a bowl with the sunflower oil, then put them in a large baking tray lined with baking paper. Bake for 30 min or until tender and golden.
  2. When the chips are half cooked,  combine the mayonnaise and mustard in a small bowl. Put the fish in a second large baking tray lined with baking paper. Brush the tops with the mayo and mustard mixture, then scatter with the breadcrumbs to coat.
  3. Bake the fish in the oven for 8–10 min until firm to the touch. Heat the grill to medium-high. When the fish is ready, transfer to the grill for 3 min or until the breadcrumbs are golden.
  4. Meanwhile, put a frying pan over a medium-high heat and spray with a little oil. Stir-fry the garlic and broccoli for 3–4 min until the broccoli is bright green and tender-crisp. Serve the fish with the sweet potato chips and garlicky broccoli, with lemon wedges to squeeze over.

Recipe courtesy of healthyfood.co.uk