“My baked fish is a shoo-in when you want fish and chips without the frying mess. Dare I say, they’re a little upgrade from the English pub classic. Get more of my recipe at cinnamonspiceandeverythingnice.com.”
—Reeni Pisano, Wappingers Falls, New York

Ingredients

• 1/3 cup mayonnaise
• 2 tablespoons dill pickle relish or chopped dill pickle
• 2 teaspoons grated lemon zest

• • fish and potatoes:

    

• 1-1/2 pounds baking potatoes (about 3 medium)
• 2 teaspoons olive oil
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon coarsely ground pepper, divided
• 1/2 cup panko bread crumbs
• 1/4 cup seasoned bread crumbs
• 4 fish fillets (4 ounces each)
• 2 tablespoons mayonnaise
• 2 tablespoons grated Parmesan cheese
• 2 teaspoons chopped fresh parsley
• Malt vinegar, optional

Directions

1. For tartar sauce, in a small bowl, mix mayonnaise, relish and lemon zest. Refrigerate until serving.
2. Preheat oven to 400°. Cut potatoes lengthwise into 1-in.-thick wedges; toss with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread evenly in a greased 15x10x1-in. baking pan. Roast until golden brown, stirring occasionally, 40-45 minutes.
3. Meanwhile, in a small skillet, toast panko bread crumbs over medium-low heat until lightly browned, stirring occasionally, 5-7 minutes. Transfer to a shallow bowl; stir in seasoned bread crumbs.
4. Sprinkle fish with the remaining salt and pepper; spread top and sides of fish with mayonnaise. Dip in crumb mixture to cover mayonnaise, pressing firmly to help adhere. Place in a greased 15x10x1-in. baking pan, crumb side up. Sprinkle with any remaining crumb mixture. Bake until fish just begins to flake easily with a fork, 12-15 minutes.
5. Toss potatoes with cheese and parsley. Serve fish and potatoes with tartar sauce and, if desired, vinegar.