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cW Recipes: ‘Fish and Chips’ with Creme Fraiche

cW Recipes: ‘Fish and Chips’ with Creme Fraiche

Swing into the joy of spring with these light and fresh kitchen favorites. Try this one for lunch or dinner!

Created by Amber Sullivan

Serves 2-4


  • 1 sweet or white onion, thinly sliced
  • 7 small/medium gold potatoes, rinsed and sliced into 1/4-inch rounds
  • 2 tbsp avocado or olive oil
  • 1 tsp salt
  • 2 cloves garlic, minced or pressed
  • 1 tbsp fresh thyme leaves
  • 1 tsp paprika
  • 1 lb sole, cod or other white fish (about 2 filets)
  • 1 lemon, sliced into rounds
  • 3 tbsp unsalted butter (optional)
  • 1/3 cup creme fraiche or sour cream
  • Juice of 1 lemon
  • Pinch of salt
  • Fresh parsley


  1. Preheat oven to 425 degrees F
  2. Caramelize onion in a cast iron pan with 1 tbsp olive oil and a pinch of salt; cook over medium-low heat for 15 minutes until soft; transfer to a bowl
  3. Toss sliced potatoes in a bowl with olive oil, garlic, thyme leaves, paprika and salt
  4. Layer the sliced potatoes in the same cast iron pan used to cook onions; and cook in the oven for about 18 minutes; remove from the oven and mix in the caramelized onions
  5. Pat fish dry and season with salt and pepper; layer fish filets on top of potato and onion mixture, and top with lemon slices and thyme sprigs, and bake for an additional 10 to 12 minutes, until fish is flakey and cooked through 
  6. In a small bowl, whisk together creme fraiche or sour cream, lemon juice and salt 
  7. Top cooked fish with a dollop of the creme fraiche sauce and a sprinkle of paprika

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