Mike Isabella's Microwavable Fish and Chips

Ditch the oven for this healthier version of traditional fish and chips from chef Mike Isabella. Using the microwave lowers your intake of acrylamide, a cancer-causing compound formed in carbs when you roast or bake at high temperatures.

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Makes 1 serving


  • 1 small russet potato, sliced into 1/6 inch disks
  • 1/8 tsp kosher salt
  • 1/2 cup sliced leek
  • 2 tbsp water
  • 2 tsp extra-virgin olive oil
  • 1 tsp capers, chopped
  • 1 tsp minced parsely
  • 1 tsp lemon juice
  • 1/2 tsp lemon zest
  • 1 (4-6 oz) halibut filet
  • 2 tbsp dry white wine


Thread the potatoes through the center on a wooden skewer. Make sure to leave a small space between each one. Season lightly with 1/8 teaspoon kosher salt.

Place over a large bowl so the potato slices are suspended in air. Microwave on high for 3-5 minutes or until they start to brown. Remove from microwave and set aside.

For the tartar sauce, place leeks along with water on a microwave safe plate and cover tightly with plastic wrap. Microwave on high for 3-3 1/2 minutes or until leeks are soft. Remove from microwave and set aside. Take caution as plate will be hot!

Place halibut filet on a microwave safe plate, season with a pinch of salt and pour white wine around. Cover tightly with plastic wrap and microwave on high for 3-4 minutes. Fish will steam and be fully cooked.

Meanwhile, combine the cooked leeks, extra-virgin olive oil, capers, parsley, lemon juice, lemon zest and a pinch of salt.

Once halibut has finished cooking, remove with caution from the microwave. Remove plastic wrap, garnish with leek mixture and serve with chips on the side. Enjoy immediately.