Wood-Fired Fish and Chips

Fish and chips from a pizza oven - crispy breadcrumb-coated fish on top of golden potato wedges, all done in one tray. This is not battered chippy-style fish and chips, but something better suited to outdoor cooking: herb and lemon breadcrumb-crusted fillets with roasted cherry tomatoes. The oven does the work of deep-frying without the oil, and the result is lighter and just as satisfying.

Ingredients

• 800g potatoes, cut into wedges
• 4 sustainable white fish fillets (cod works well)
• 50g breadcrumbs
• Zest of 1 large lemon
• 2 tbsp fresh parsley, finely chopped
• 200g cherry tomatoes
• 2 tbsp olive oil, plus extra for drizzling
• Salt and pepper

Method

1. Light your pizza oven and let it heat for about 30 minutes, feeding once with wood. You want a moderate, steady heat.
2. Place the potato wedges in a cast-iron dish, season with salt, and drizzle with olive oil. Bake for 30 minutes, turning occasionally, until golden and nearly cooked through.
3. While the chips cook, combine the breadcrumbs, chopped parsley, and lemon zest in a bowl.
4. When the chips are nearly done, coat the fish fillets in the breadcrumb mixture, pressing it on firmly.
5. Place the coated fish on top of the chips. Scatter the cherry tomatoes around and drizzle everything with a little more olive oil.
6. Return to the oven and bake for 10 minutes until the fish is cooked through and the breadcrumbs are golden and crispy.
7. Serve straight from the dish with lemon wedges and tartare sauce.