Dinner

Healthy Baked Fish & Chips with Tangy Tartare Sauce Recipe

ByCleo Brixton January 22, 2026January 22, 2026

Introduction

Enjoy a healthier twist on classic fish and chips with this simple recipe featuring oven-baked chips and tender white fish fillets. Served with a zesty tartare-style sauce made from Greek yogurt, it’s a light yet satisfying meal perfect for any day of the week.

The image shows a white plate with three layers of thick, golden-brown fries stacked neatly at the top right. In front of the fries, there is a single white fish fillet seasoned with black pepper, sprinkled with chopped green herbs, and topped with thin yellow lemon zest strips, creating a fresh look. To the left of the fish is a small white round bowl filled with a creamy white sauce that has green herb pieces mixed in. The plate rests on a white marbled surface with a blue-striped cloth underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

450g potatoes, peeled and cut into chips
1 tbsp olive oil, plus a little extra for brushing
2 white fish fillets, about 140g/5oz each
Grated zest and juice of 1 lemon
Small handful of parsley leaves, chopped
1 tbsp capers, chopped
2 heaped tbsp 0% Greek yogurt
Lemon wedge, to serve

Instructions

Step 1: Preheat the oven to 200°C (fan 180°C/gas mark 6). Toss the potato chips with 1 tablespoon of olive oil, then spread them out evenly on a baking sheet. Bake for about 40 minutes until they are browned and crisp, turning halfway through if you like.
Step 2: Place the fish fillets in a shallow dish. Brush them lightly with olive oil, then season with salt and pepper. Sprinkle half of the lemon juice over the fillets. Bake in the oven for 12-15 minutes. After 10 minutes, sprinkle parsley and lemon zest over the fish to finish cooking.
Step 3: While the chips and fish cook, combine the chopped capers, remaining parsley, lemon juice, and Greek yogurt in a small bowl. Mix well and season to taste with salt and pepper if desired.
Step 4: To serve, divide the chips between plates, place the fish on top, and add a spoonful of the yogurt tartare sauce alongside with a lemon wedge.

Tips & Variations

Swap the potatoes for sweet potatoes for a sweeter, more exotic flavor.
Try turkey or skinless chicken fillets instead of fish; just bake them for an extra 10 minutes until cooked through.
For crispier chips, soak the cut potatoes in cold water for 30 minutes before baking, then pat dry thoroughly.

Storage

Store leftover fish and chips in an airtight container in the refrigerator for up to 2 days. Reheat the chips in a hot oven to keep them crispy and warm the fish gently to avoid drying it out. The yogurt tartare sauce is best served fresh but can be kept refrigerated for up to one day.

How to Serve

A white plate on a white marbled background holds three main parts: a piece of white fish fillet in the front center, topped with finely chopped green herbs and thin strips of yellow zest, with small sprinkles of black pepper on the fish; behind the fish, there are six thick-cut golden brown fries stacked in a pyramid shape; to the left side of the fish, there is a small white round bowl filled with a creamy white sauce mixed with bits of green herbs. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish fillets for this recipe?

Yes, frozen fillets can be used but make sure to thaw them completely and pat dry before baking to ensure even cooking and prevent sogginess.

Is this recipe suitable for gluten-free diets?

Yes, this recipe uses no flour or batter, making it naturally gluten-free unless cross-contamination occurs with other ingredients. Always check labels on items like capers and yogurt to confirm.