For fish lovers! Serve up a red-hot treat with seafood and vegetables cooked to divine perfection. Make baked fish and chips tastier by sprinkling with tomatoes and mangoes.



  1. Preheat an oven to 425° F.
  2. In a shallow 2 ½-quart casserole, toss potatoes, fennel, garlic, olive oil, 1 tsp. sea salt, and ¼ tsp. pepper.
  3. Bake uncovered, 45 minutes or until vegetables are fork-tender and lightly browned, stirring once. Sprinkle fish with the remaining sea salt and pepper.
  4. Arrange fish on top of potato mixture; bake 10 – 15 minutes longer or until fish flakes easily when tested with fork.
  5. Sprinkle with the diced tomato and mango. Garnish with fennel tops. Serve warm and plain.

Videos Edit

Baked Fish and Chips

Baked Fish and Chips

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