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Crispy Mediteranean Style Fish

with Roasted Potatoes and Green Beans

Recipe Development TeamUpdated on November 04, 2025

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Calories

:

348 kcal

Protein

:

6.6g protein

Total

:

30 minutes

Difficulty

:

Medium

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

450 grams

Potatoes

1 unit(s)

Lemon

1 bunch(es)

Flat Leaf Parsley

½ unit(s)

Red Chilli

30 grams

Olives

24 grams

Plain Flour

4 unit(s)

Whiting Fillet

150 grams

Green Beans

Not included in your delivery

2 tbsp

Olive Oil for the Salsa

Nutritional information

Energy (kJ)1457 kJ

Energy (kcal)348 kcal

Fat8.8 g

of which saturates1.4 g

Carbohydrate49.4 g

of which sugars6.4 g

Dietary Fibre9.4 g

Protein6.6 g

Potassium1022.1 mg

Calcium16.7 mg

Iron0.8 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 220°C (fan). Chop the potatoes into 2cm chunks. Lay them on a baking tray, drizzle with oil and add a pinch of salt and pepper. Toss to coat evenly and spread out in single layer. Place on the top shelf of your oven and roast until golden, 20-25 mins. Turn half way through cooking. Bring a large saucepan of water to the boil with a large pinch of salt (to cook the beans later).

2

Zest and and halve the lemon. Finely chop the flat leaf parsley (stalks and all). Halve the chilli lengthways, deseed then finely chop. Roughly chop the olives and add to a small bowl along with the parsley and chilli (only use a little if you don't like spice). Add half the lemon juice the olive oil (see ingredient list for amount) and a grind of pepper. Mix together and leave to the side.

3

Put the flour onto a plate. Add the lemon zest along with a pinch of salt and pepper and mix through. Pop the whiting fillets onto the plate and move them around to coat them evenly on both sides with the zesty flour.

4

Trim the green beans. Once the water is boiling, add in the beans and simmer until tender, about 5 mins. Once cooked drain in a colander.

5

Meanwhile, heat a large glug of oil in a frying pan on medium high heat. TIP: You need plenty of oil in order to get a crispy skin! Once the oil is really nice and hot, carefully lay in the fish and fry it until golden brown on each side, 2-3 mins per side. The fish is cooked when opaque all the way through.

6

Serve the fish with the potatoes and green beans on the side and the salsa drizzled on top of the fish. Cut the remaining lemon into wedges and serve on the side. Enjoy!

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