Fish and chips are one of the most-ordered takeaway foods in the world, but due to a high calorie content, don’t feature on many healthy eating plans.
This recipe for healthy, light fish and chips is a great replacement for the traditional fish and chips you buy from takeaway shops and can be included in weight loss plans.
By choosing to grill the fish (instead of battering and frying) and baking the wedges (instead of deep frying), this recipe manages to deliver a delicious, low-calorie meal without all the fat, oil and empty calories that usually come with ordering fish and chips from takeaway places.
The next time you feel like some takeaway fish and chips, just call on this guilt-free recipe instead – the whole family will love it!


  • 2 medium sized Desiree potatoes, peeled (Coliban and Dutch Cream potatoes are also good for baking)
  • 2 fresh fish fillets (Ling, Snapper, Flounder, Mullet, Perch or Bream are all good types of fish to grill)
  • 1 tablespoon of olive oil
  • Juice of half a lemon
  • 2 slices of orange, for garnish
  • 1 sprig of flat leaf parsley, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon cayenne pepper

Optional Extras:

  • Serve with a side of steamed spinach or boiled peas
  • Replace the potato with sweet potato
  • Add a cob of boiled sweet corn to the side of this  dish

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  • Preheat the oven to 200 degrees Celsius.
  • Peel the potatoes and slice into wedges.
  • In a bowl, coat the wedges in a small amount of olive oil, then place the wedges on a baking tray and cook in the oven for 30 minutes, until golden brown and cooked through. You will need to turn the wedges at the halfway point.
  • Meanwhile, brush both sides of the fish fillets with a little olive oil and lemon juice.
  • Sprinkle the flesh of the fish fillets with the oregano and cayenne pepper.
  • Place the fish under a preheated grill and cook under medium heat for 4 minutes or until browned.
  • Turn the fish to cook the other side for 3-4 minutes, and remove from the grill once browned.
  • Serve the fish and wedges on some some white paper (or a plate) covered with the parsley, with the sliced orange as a garnish.

Serves: 2. Calories per serve: 334
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