Where I live in Boston, seeing “fish and chips” on a restaurant menu is as common as salt. Every fish shack serves them by default, and you’ll find fancy versions at high-end restaurants, too!

When making fish and chips at home, I say leave the deep-frying to the pros and opt for the oven instead.

HOW TO MAKE BAKED FISH AND CHIPS

Use any firm-fleshed white fish fillets for this baked fish and chips recipe. Check the Monterey Bay Aquarium Seafood Watch list to find species available in your area that are not overfished.

When ready to make your dinner, start with the potatoes since they take longer than the fish. Cut Yukon Gold potatoes into spears, toss with olive oil, and roast until golden and puffy.

Meanwhile, toast the Panko breadcrumbs until golden, and then use them to coat the fish. Panko are an extra-crunchy Japanese variety of breadcrumbs now widely available in supermarkets. Let the fish cook in the hot oven on a separate rack from the potatoes until the fish is cooked through.

The result is a healthier version of fish and chips than the original, and a surprisingly good one, too! Serve with homemade tartar sauce on the side.