HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconFish And Chips
topBanner
Fish and Chips

Fish and Chips

with Zesty Garlic Mayo and Mixed Leaf Salad

Read more

This Fish and Chips is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:Under 600 calories
Allergens:Cereals containing glutenFish

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

450 grams

Potatoes

2 unit(s)

Garlic Clove

1 bunch(es)

Flat Leaf Parsley

1 unit(s)

Lemon

25 grams

Panko Breadcrumbs

(ContainsCereals containing gluten)

2 unit(s)

Sea Bass Fillets

(ContainsFish)

50 grams

Premium Baby Leaf Mix

Not included in your delivery

2 sachet

Mayonnaise

1 tbsp

Olive Oil for the Crumb

1 tbsp

Olive Oil for the Dressing

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2201 kJ
Energy (kcal)526 kcal
Fat25.0 g
of which saturates4.0 g
Carbohydrate54 g
of which sugars5.0 g
Protein24 g
Salt0.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Knife
Small Bowl
Aluminum Foil
Zester
Parchment Paper
Large Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat your oven to 200°C. Chop the potatoes into 1cm slices, then chop into 1cm wide chips (no need to peel). Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the middle shelf until golden, 30-35 mins. Turn halfway through.

2

Peel the garlic, pop into a small piece of foil with a drizzle of oil and scrunch to enclose it. Add to the chips’ baking tray and roast until soft, 10-12 mins. Meanwhile, roughly chop the parsley (stalks and all). Zest and halve the lemon. Pop the breadcrumbs in a small bowl with half the parsley and half the lemon zest. Add the oil for the crumb (see ingredients for amount) and mix to combine.

3

Lay the sea bream, skin-side down, onto a baking tray lined with baking paper. Spoon a third of the mayonnaise over the flesh of the fish and spread evenly, covering the top. Spoon the breadcrumb mixture on top of the mayonnaise. Press it down with a spoon. IMPORTANT: Wash your hands and equipment after handling raw fish. When the oven is hot, bake the fish on the middle shelf until the crumbs are golden and the fish is cooked, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.

4

Once the garlic is cooked, remove from the foil and mash with a fork. Pop it into a small bowl. Add the remaining mayo, parsley and lemon zest. Season with salt and pepper, then mix to combine.

5

Squeeze half the lemon juice into a large bowl. Add the oil for the dressing (see ingredients for amount). Season with salt, pepper and a pinch of sugar, then mix to combine. Cut the remaining lemon into wedges.

6

Once everything is cooked, add the baby leaves to the dressing and toss to coat. Divide the fish between your plates with the chips, salad and zesty garlic mayo alongside. Serve with the lemon wedges for squeezing over. Enjoy!