Grilled Fish 'n' Chips


  • Makes4 servings
Grilled Fish 'n' Chips

Deep-fried? Forget about it! Barbecuing makes for a healthy, modern version of this classic combo.


  • 1/2 cup dry bread crumbs

  • 3 tbsp vegetable oil, divided

  • 1 tbsp snipped chives

  • 2 large fresh haddock fillets, or cod fillet, in total 1-1 1/2 lb (500-750 g)

  • pinch salt

  • pinch ground black pepper

  • 2 medium potatoes, preferably Yukon Gold

  • 1 medium sweet potato, peeled

  • 1 tbsp apple cider, or malt vinegar (optional)


  • Oil grill. Place 2 layers of aluminum foil on barbecue grill, large enough to fit all of the fish. Preheat barbecue to medium.

  • Stir bread crumbs with 1 tbsp (15 mL) of the oil, and chives in a bowl. Place fish fillets on a large tray or baking sheet. Sprinkle with salt and pepper. Press bread crumb mixture overtop. Slice potatoes into 1⁄4 in (0.5 cm) thick pieces.

  • In a large bowl, toss potatoes with remaining oil, salt and pepper.

  • Place fish on foil-lined grill, bread crumb side up. Using tongs, arrange potato slices around fish on grill. Barbecue with lid closed; turn potatoes occasionally. As each potato slice is done (5-8 minutes), remove to large bowl.

  • Drizzle potatoes with vinegar, if using, and toss to coat. Fish is done when a knife inserted into the thickest part of fillets and held for 10 seconds comes out warm, 10-12 minutes. Remove to cutting board, then slice each fillet in half. Serve potatoes alongside fish.

Nutrition (per serving)

Calories 93, Carbohydrates 28g, Fibre 12g, Sodium 3mg.

This article was originally published on Jul 13, 2015

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