Posh Fish and Chips Recipe

Fish and chips is an English classic. More iconic than a custard cream, brain child of the much loved chippy, it’s a commonly cooked dish that is often pegged as a greasy cop-out. Synonymous with the seaside, we’ve taken a fresh view on the old age classic swapping out cod for sea bass, and ketchup for a suave orange sauce. Some may say that this 150 year old recipe can’t be touched. Well we say touch it! Squeeze it with oranges and drench it in honey – this is how The Watched Pot does fish & chips.


(serves 2)
2 x sea bass fillets
1 x large orange
2 x medium sized jacket potatoes
frozen peas
olive oil
Dijon mustard


  1. Pre-heat the oven to 180°/gas mark 4
  2. Slice potatoes into chip shapes – roughly ½ cm thick.
  3. Boil a pan of water on the hob at a medium-high heat; boil chips for between 10-12 minutes or until softened.
  4. Cover the base of a baking tray with a layer of olive oil, some black pepper and sea salt. Place in pre-heated oven.
  5. When the chips are softened, drain and pour into the hot olive oil from the oven. Place back in oven for 20 minutes.
  6. In a bowl, mix together the juice and zest of the orange, 3 generous tsps of mustard, 2 tsps of honey, dash of olive oil and salt and pepper to taste.
  7. Place sea bass fillets in a separate tray or dish and cover with the sauce.
  8. After 20 minutes in oven, check chips. Toss as necessary. Back in oven for a further 20 minutes.
  9. After the 20 minutes, heat a small amount of olive oil in a frying pan on a high heat. Remove each sea bass fillet from sauce and place (skin down) in pan. Cook on medium-high heat for 5-7 minutes. After 4 minutes peas on to boil.
  10. When the fish is cooked, remove from pan. On a lower heat, add the remaining sauce and warm through.
  11. Remove chips from oven. Plate up sea bass fillets, drizzle with the heated sauce and garnish with a lemon or orange wedge. Serve with the chips and peas and enjoy!

Posh Fish and Chips Recipe

Words by Fran Hartley, recipe by Beth Penrose, photo by Caitlin Lumsden

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