Frozen battered cod needs nothing but heat and sides to make a proper dinner. Pair it with homemade tartare sauce and oven-baked potato wedges for a weeknight fish and chips that tastes like you took time.

Serves 2. 30 minutes, 15 at the stove.

About 660 calories a serving, 46 g protein, 44 g carbohydrate, 34 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 425°F [220°C]. Toss 1 pound of potatoes cut into half-inch wedges with 2 tablespoons of oil, salt, and pepper on a baking sheet and arrange in one layer. Slide into the oven.
2. Mix 3 tablespoons of mayonnaise with 1 tablespoon of finely diced lemon pickle, 1 teaspoon of minced fresh parsley if you have it, a squeeze of lemon juice, and a pinch of salt and pepper. Taste and adjust. Set the tartare beside your plates.
3. After the potatoes have cooked for 15 minutes, remove the sheet and push them to the sides, then lay the two cod fillets in the center. Return to the oven until the fillets are heated through and the potatoes are golden at the edges, about 10 to 12 minutes more.12 min
4. Plate the cod and potatoes, squeeze fresh lemon over everything, and dollop the tartare on the side.

Note Swap the tartare for a quick hot vinegar and butter sauce if you prefer. Leftovers keep, wrapped, for one day and reheat best in a 350°F [175°C] oven for five minutes. Serve with a crisp salad or steamed greens alongside to lighten the plate.