No deep fryer needed for this dish
Sheet Pan Fish and Chips
Ricardo Tested 1 1/2 lb (675 g) baby potatoes, cut in half 2 tbsp (30 ml) vegetable oil 1/2 cup (125 ml) mayonnaise 1 tsp (5 ml) harissa 1/2 cup (30 g) panko bread crumbs 2 tbsp (30 ml) melted butter 1 lb (450 g) small asparagus, trimmed 11/2 lb (675 g) hake or haddock fillets, cut into 4 pieces
With the rack in the middle position, preheat the oven to 450 F. Line a baking sheet with parchment paper.
Toss the potatoes with the oil and season with salt and pepper. Place on the baking sheet cut side down. Bake for 20 minutes.
In a small bowl, mix together the mayonnaise and harissa. Set aside.
In another bowl, toss the bread crumbs with the butter. Set aside. Lightly oil the asparagus. Remove the baking sheet from the oven.
Add the asparagus to the potatoes. Place the fish among the vegetables, making sure the undersides are in contact with the baking sheet. Season lightly with salt. Brush the fish with 1 tbsp of the spicy mayonnaise, then cover with the bread crumbs, pressing lightly so they adhere.
Bake for eight to 10 minutes or until the fish is fully cooked and the bread crumbs are light golden brown. Finish under the broiler, as needed.
Serve the fish and vegetables with the remaining mayonnaise.
Makes 4 servings.