Naked Fish and Chips ~ Latimers Style #TrickyFishy


Fillet of fish per person – whatever takes your fancy; hake, haddock, cod, halibut, brill

Lemon Butter

Herbs – parsley or chives

Lemon Wedge

Chips – for an easy life go with some good quality oven chips, or make homemade “fairly healthy” chips from recipe below*

Salad or Mushy Peas

Tartare Sauce


  • Pre-heat oven to gas mark 7, 425°F (220°C). 200°C fan.
  • Cook your oven chips as per instructions on packet – or make homemade wedges*
  • Place each fillet on a large piece of greaseproof paper, pop a decent knob of lemon butter on the top and season with salt and pepper (Each fillet needs to be cooked on a separate piece of greaseproof paper).
  • Then “parcel” up the fish. Fold the top over, tuck the sides in and fold the top over a couple of times to make a good seal so no steam escapes – I find a stapler very useful for holding the folds in place. You want lots of room above the fish for steam to form.
  • Cook for 10-15 mins
  • Carefully unwrap and check the fish is opaque – so cooked through, if it’s not, pop it back in for another couple of minutes.
  • Sprinkle with chives or parsley and a good wedge of lemon
  • Pop on a plate with chips, mushy peas or salad and tartare sauce and enjoy!

*Fairly Healthy Chips – chip & par boil a good chipping potato, drain well, toss in some oil and place on a non stick oiled baking tray. Bake in a moderate/hot oven for 15-20 min’s until golden brown.