Dinner

Healthy Fish & Chips with Tartare Sauce Recipe

ByHailey Reed January 22, 2026January 22, 2026

Introduction

Enjoy a lighter take on a classic favorite with this healthy fish and chips recipe. Oven-baked to crispy perfection and paired with a refreshing tartare-style Greek yogurt sauce, it’s a delicious meal that’s simple to prepare and full of flavor.

A white plate with a piece of white fish fillet on the right side, topped with small green herbs and thin yellow lemon zest strips; the fish looks soft and slightly seasoned with black pepper. To the upper middle of the plate, there is a small stack of thick-cut golden brown fries. On the left side, a small white round bowl contains creamy white sauce with green herb bits mixed inside. The plate is placed on a white marbled surface with a white cloth underneath that has a blue stripe. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

450g potatoes, peeled and cut into chips
1 tbsp olive oil, plus a little extra for brushing
2 white fish fillets (about 140g/5oz each)
Grated zest and juice of 1 lemon
Small handful of parsley leaves, chopped
1 tbsp capers, chopped
2 heaped tbsp 0% Greek yogurt
Lemon wedge, to serve

Instructions

Step 1: Preheat the oven to 200°C (fan 180°C/gas mark 6). Toss the cut potatoes with 1 tbsp olive oil until evenly coated. Spread them out in a single layer on a baking sheet and bake for 40 minutes until browned and crisp.
Step 2: Place the fish fillets in a shallow dish. Brush lightly with olive oil, then season with salt and pepper. Sprinkle half the lemon juice over the fish. After the chips have been baking for about 30 minutes, put the fish in the oven and bake for 12 to 15 minutes. After 10 minutes, sprinkle some chopped parsley and lemon zest over the fish to finish cooking.
Step 3: While the fish and chips cook, combine the chopped capers, remaining parsley, lemon juice, and Greek yogurt in a small bowl. Season to taste and set aside.
Step 4: When everything is cooked, divide the chips between plates. Place the fish on top and serve with a spoonful of the yogurt sauce and a lemon wedge.

Tips & Variations

For a sweeter twist, swap the potatoes for sweet potatoes before baking.
Try turkey or skinless chicken fillets instead of fish for a different protein—just add about 10 minutes to the baking time.

Storage

Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat the chips and fish in the oven at 180°C until warmed through to keep them crispy. Avoid microwaving to prevent sogginess.

How to Serve

A white round plate on a white marbled surface holds a simple meal with three main parts: a thick, white piece of cooked fish topped with finely chopped green herbs and small lemon zest strips, seasoned lightly with black pepper; next to it, a small stack of golden-brown, thick-cut fries with a crispy texture; and a small white round ramekin filled with creamy white sauce mixed with green herbs. The plate rests on a white cloth with blue stripes. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish fillets for this recipe?

Yes, frozen fish fillets can be used. Make sure to thaw them completely and pat dry before seasoning and baking to ensure even cooking and a nice texture.

What can I substitute for Greek yogurt in the tartare sauce?

If you prefer, you can use mayonnaise or sour cream instead of Greek yogurt. These will create a richer sauce while maintaining the classic tartare flavor.