Frozen breaded fish that crisps in a hot oven, paired with quick homemade fries: a weeknight meal that tastes like takeout but comes together in half the time. Salt the fries generously and serve with lemon if you have it.

Serves 2. 25 minutes, 8 at the stove.

About 1280 calories a serving, 209 g protein, 30 g carbohydrate, 31 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat oven to 425°F [220°C]. Cut 12 ounces russet potatoes into quarter-inch sticks, toss with 3 tablespoons oil, 1 teaspoon salt, and a pinch of pepper. Spread on a baking sheet in one layer.
2. Slide the baking sheet into the oven and set timer for 12 minutes. Meanwhile, arrange the frozen fish strips on a second baking sheet in one layer, spaced apart.12 min
3. When the fries are starting to brown and crisp at the edges, add the fish sheet to the oven on a rack below or above the fries. Set timer for 10 minutes.10 min
4. Both should be done when the fish is golden and a fork breaks it easily and the fries are deep golden and fork-tender. Serve at once with a pinch of salt over the fish.

Note Swap the fries for steamed broccoli or a green salad if you prefer. Leftovers keep in the fridge for one day; reheat fish and fries together on a sheet in a 375°F oven for five minutes. Serve with vinegar, hot sauce, or tartar sauce on the side.