Healthy Fish & Chips (Oven-Baked Barramundi & Crispy Potatoes)
This is my version of fish and chips, simple, lighter, and something I make regularly when I want a proper dinner without the heaviness of takeaway.
I love fish and chips, but I don’t always want something deep fried. This version gives you the same comfort, but made at home with good ingredients and a few small steps that make all the difference.
The potatoes are crispy on the outside, soft on the inside, and the fish is coated in a really flavourful crumb that feels a little bit elevated, without being complicated.
Why This Works
The key to this recipe is doing a few simple things properly.
First, the potatoes. Soaking them in cold water helps remove excess starch, which is what gives you that crisp texture in the oven. It’s a small step, but it changes everything. I don’t peel them either, I like the texture and it keeps it simple.
Then the fish. I use barramundi, which is one of my favourites. It’s a really good balance of flavour and texture, and it holds up well in the oven. I always recommend using the best quality fish you can find, it makes a big difference.
Instead of a traditional batter, I make a crumb using the ends of good bread. It’s something I started doing to reduce waste, but it’s actually become my favourite way to cook fish. The crumb gets crispy, holds flavour, and feels a bit more considered than standard breadcrumbs.
The Flavour
The crumb is where most of the flavour comes from.
I blend the bread with parsley, garlic, and sometimes a bit of shallot. It’s fresh, slightly herby, and really complements the fish without overpowering it.
To help the crumb stick, I use either Dijon mustard or a good-quality whole egg mayonnaise. Both work well, the mustard gives a bit more sharpness, the mayo makes it slightly richer. It depends what you have on hand.
How I Make It
Everything goes in the oven, which makes it really easy to manage.
The potatoes go in first, because they take longer. While they’re cooking, I prep the fish and crumb. Once the potatoes are nearly done, I add the fish to the oven and let everything finish together.
It’s not a complicated process, but it feels like a complete meal.
To Serve
I keep it simple, just the fish, the chips, and a squeeze of lemon.
Sometimes I’ll add a light salad or some greens on the side, but honestly, it doesn’t need much.
This is one of those meals that feels familiar and comforting, but just a little bit better made at home.
Ingredients
Potatoes (Chips)
3–4 medium potatoes (Sebago, Desiree or similar)
Olive oil or melted ghee
Salt
Optional: garlic powder
Fish
Barramundi fillets (skin removed)
Ends of rye bread (or any good-quality bread)
Handful parsley
1–2 cloves garlic
Optional: 1 small shallot
Dijon mustard or whole egg mayonnaise
Method
Prepare the potatoes
Slice potatoes into chips (no need to peel).
Soak in cold or iced water for 20–30 minutes.
Drain and pat completely dry.
Toss with olive oil or ghee, salt, and optional garlic powder.
Spread evenly on a lined baking tray.
Bake at 200°C (fan) for 35–45 minutes, turning halfway, until golden and crisp.
Prepare the crumb
Add rye bread, parsley, garlic, and shallot (if using) to a food processor.
Blitz until a coarse crumb forms.
Prepare the fish
Pat the fish dry.
Brush the top lightly with Dijon mustard or mayonnaise.
Press the crumb mixture onto the fish to coat.
Cook the fish
Place fish on a lined baking tray.
Bake at 200°C (fan) for 12–15 minutes, depending on thickness, until cooked through and flaky.
To Serve
Serve the crispy potatoes with the crumbed barramundi and a squeeze of fresh lemon.