Fish And Chips With Zucchini Noodles Sheet-Pan Supper

Cod is hearty and can stand up to high heat while cooking. Besides holding up under all the chip coating, it also delivers an end product that is perfectly buttery and flaky. It is truly the best fish and the most authentic ingredient to use when making fish ‘n chips. It’s a family favorite. Last minute I decided I might as well spiralize my veggies and make this a real “party” dish. It’s also a great way to get your kids to eat those veggies; who doesn’t like slurping up long strands of zucchini noodles? This dish is pretty much super easy to make, extremely kid-friendly, and takes the meaning of fish and chips literally. If you don’t count the veggies.

Directions

Prepare the Fish and Chips with Zucchini Noodles

1. Preheat oven to 375 degrees Fahrenheit. Line a large baking sheet with Gefen Parchment Paper and brush with olive oil.

2. Place the spiralized veggies on the sheet and spread them out. Season with salt and pepper.

3. Place the fillet on top of the veggies.

4. Using a pastry brush, generously coat the top of the fish with the honey mustard. Season with the garlic and ginger powder.

5. Using your hands, layer the crushed chips over the entire fish, packing the layer tight, forming a crust. Drizzle a little olive oil over the chips.

6. Bake in oven, uncovered, for 40 minutes, until fish is cooked.

7. Remove from oven and garnish with fresh parsley. Delicious hot or at room temperature.