Grilled Cod on Oven Chips with a Creme Fraiche Tartare Sauce

Grilled Cod on Oven Chips with a Creme Fraiche Tartare Sauce

This my healthy version of fish and chips, not only does it look good but it tastes great to. When selecting any fish, and especially cod, make sure it is from a substainable source (line caught or corrctly sized nets.) Alternative fish are: Pollock, Gurnard and Pouting.

6 Portions
Prep: 15 minutes
Cook: 30 minutes



  • 6 x 175g-225g cod fillets, with skin on, deboned
  • maldon salt and freshly ground black pepper

Oven Chips

  • 800g floury potatoes eg maris pipers
  • 3-4 tbsp olive oil
  • maldon salt and freshly ground black pepper

Creme Fraiche Tartare Sauce:

  • 200g creme fraiche
  • 6 anchovies fillets, finely chopped
  • 1 tbsp capers, finely chopped
  • 1 tsp parsley, finely chopped
  • 1 tsp chives, finely chopped
  • juice from 1/2 lemon

To Serve

  • Split Green Pea Mash (see recipe)
  • chive sprigs, to garnish (optional)


  1. Oven Chips: Preheat an oven to 200°C. Peel the potatoes and cut them into batons 5-7cm long and .5-1cm wide and thick. Place in an oven tray, season with maldon salt and toss with 3-4 tbsp olive oil, so that they are well coated. Place the chips on the centre shelf in the preheated oven. Leave the chips to cook for 10 minutes, then turn them and cook for a further 10-15 minutes until they are crisp and golden brown. Keep warm until ready to serve.
  2. Creme Fraiche Tartare Sauce: Mix all the ingredients together in a bowl. Store in the fridge until ready to serve (can be prepared up to a day in advance.
  3. Cod Fillets: Preheat a grill to high. Coat both sides of the cod fillets with olive oil and season with salt and pepper. Place the fillets skin side up on a grill tray, place under the preheated grill and cook for 6-8 minutes. Remove from under the grill and keep hot until ready to serve.
  4. To Serve: Stack the potato chips in a square tower. Place a generous spoonful of Split pea mash in the centre of the towers . Carefully place the cod fillets on the chip tower and garnish with chive sprigs. Drizzle the creme fraiche tartare around each plate. Serve.