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Oven-fried fish and chips

March 16, 2011

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Serves 4

Oil (for the dish and fish)
3 russet potatoes
2 tablespoons vegetable oil
Salt and pepper, to taste
3/4 cup panko or other dry white bread crumbs
2 tablespoons grated Parmesan
1 1/2 pounds firm-fleshed skinless boneless white fish, such as hake, pollock, haddock, cut into 3-inch pieces

1. Set the oven at 450 degrees. Oil a 9-by-13-inch baking dish. Have on hand a rimmed baking sheet.

2. Cut the potatoes into long spears, about 1/2-inch-thick. In a bowl, toss them with the 2 tablespoons oil until they are coated. Sprinkle with salt and pepper. Arrange them cut sides up on the baking sheet. Bake the potatoes for 30 to 40 minutes, turning with a wide metal spatula once or twice, or until they are golden.

3. Meanwhile, on a plate, stir together the panko or bread crumbs, Parmesan, salt, and pepper. Rub a little oil onto the fish (so the crumbs will stick) and press the crumbs on both sides. Set the fish in the baking dish.

4. About 15 minutes before the potatoes are done, slide the fish beside them. Bake the fish for 15 minutes or until it is golden and firm. Serve with the chips.

Sheryl Julian and Julie Riven