RCI-SF.001.0221.001

Baked Fish and Chips

Name: Baked Fish and Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large red potatoes (thinly sliced); 1 unit fennel bulb (trimmed and thinly sliced); 2 cloves garlic (minced); 2 tbsp olive oil; ¾ tsp + ⅛ tsp sea salt; ½ tsp coarsely ground black pepper; 4 pieces white fish (ie. scrod (halibut, pollack)); 1 medium tomato (diced); 1 large mango (peeled, diced and drizzled with lime juice); 1 unit feathery fennel tops

Baked Fish and Chips from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

red potatoes
thinly sliced
4 large
fennel bulb
trimmed and thinly sliced
1 unit
garlic
minced
2 cloves
olive oil
2 tbsp
+ ⅛ tsp sea salt
¾ tsp
coarsely ground black pepper
½ tsp
white fish (ie. scrod
halibut, pollack)
4 pieces
tomato
diced
1 medium
mango
peeled, diced and drizzled with lime juice
1 large
feathery fennel tops
1 unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Baked Fish and Chips

Ingredients

Method

What Makes This Variant Distinct