NZ Woman's Weekly

Classic fish & chips

Classic fish & chips
  • Meal Type

    Fish
  • Servings

    4
  • Courses

    Dinner
  • Meal Origin

    Kiwi

Hoki is in season now, and makes for a very affordable family dinner – it cooks up beautifully white and has a mild flavour.

If you have a large oven tray, you can cook the potatoes for the first 30 minutes, then scoot them along and pop the fish on the same tray for the last 10-15 minutes of cooking – less dishes! But cook them separately if you wish.

  • 6-8 medium Agria potatoes
  • ¼ cup olive oil
  • Sea salt
  • 4 portions hoki
  • 1 cup fresh breadcrumbs
  • 1 tsp lemon pepper seasoning
  • 1 clove garlic, crushed
  • Spray oil
  • Aioli or tartare, chopped parsley and lemon wedges to serve

1 Preheat the oven to 175oC, fan bake. Cut the potatoes into even-sized wedges and toss with the oil and salt. Arrange in a single layer on a lined baking tray and bake for 30-40 minutes until golden and tender.

2 Cut the hoki into even-sized portions (if they are long and thin, just double them up or fold into neat little parcels – they will cook more evenly). Combine breadcrumbs, seasoning and garlic. Spray fish with a little oil and generously pat on the crumbs, then spray with more oil and bake for 12-15 minutes, or until crumbs are golden and fish is cooked in the centre.

3 Serve with tartare or aioli and sprinkle with chopped parsley and lemon wedges for squeezing.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nz

more of this author
New Zealand Woman's Weekly Dec-1-2014-cover

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