While this recipe shares its two main ingredients with the British national takeaway dish alluded to in the title, its differences are significant enough to mention right upfront. Those changes make this recipe especially home-cook friendly — and healthful to boot.
The potatoes go into a high-heat oven first. They are cut into thin rounds and treated with flavor agents as well: oil, chives and shallots. The fillets are then broiled atop the par-cooked potatoes in just a few minutes, which means they stand a better chance of remaining intact when you serve them.
So, the meal’s not fit for wrapping in waxed newsprint, but here’s what you will get: some-crisped, some-tender potatoes, succulent fish, and one pan with minimal cleanup.
TIP: Lining the baking sheet with heavy-duty aluminum foil and greasing that surface before the oiled potato slices are spread makes it much easier to turn them for broiling and remove them for serving.