Sheet Pan Fish and Chips
Ingredients
- 1 ½ pounds russet potatoes (3 small potatoes), cut into 1/2-in. wedges
- ¼ cup olive oil, divided
- 2 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- ⅓ cup panko
- 1 tablespoon unsalted butter, melted
- 1 ½ teaspoons lemon zest (from 1 lemon), divided, plus lemon wedges for serving
- 4 6-oz. skinless cod fillets
- 2 cups frozen sweet peas
- Malt vinegar, for serving (optional)
- Finely chopped parsley, for serving
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