Oven Roasted Fish & Chips


  • 4    oz wild Pacific halibut, cod, or sea bass
  • 1    medium sweet potato
  • 2    tablespoons olive oil
  • ½   teaspoon garlic, minced
  •       Chili flakes (optional)
  •       Blossom Wildflower Honey Vinegar


  • Preheat oven to 400º. Cut sweet potato in half lengthwise, then into quarters. In a bowl, toss potatoes with half the olive oil, salt and pepper, garlic, and chili flakes. Spread on a nonstick baking sheet and roast on middle shelf, approximately 20 minutes or until tender. Taste potatoes to make sure they’re done.
  • Once the sweet potato is cooking, sear seasoned fish in hot pan with remaining olive oil until golden on both sides, approximately 2-3 minutes. Place in oven for about 6 minutes or until firm to the touch.
  • Remove both pans and serve. Serve with a small bowl of vinegar for dipping the potatoes. Serves 2.

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