Fish and Twiced Cooked Chips
with Tartare Sauce and Avocado Salad
.
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.
450 grams
Potato
8 grams
Plain Flour
(ContainsCereals containing gluten)½ unit(s)
Lemon
1 bunch(es)
Flat Leaf Parsley
25 grams
Panko Breadcrumbs
(ContainsCereals containing gluten)30 grams
capers
2 sachet
Mayonnaise
(ContainsEgg, Mustard)2 unit(s)
Sea Bass Fillets
(ContainsFish)1 unit(s)
Avocado
40 grams
Pea Shoots
Not included in your delivery
1 tbsp
Olive Oil for the Crumb
1 tbsp
Olive Oil for the Dressing
Fill and boil your kettle and preheat your oven to 220°C. Pour a good glug of oil onto a baking tray (to completely cover the bottom) and pop onto the top shelf of your oven. Pour the boiling water into a large saucepan on high heat with 1/2 tsp of salt. Chop the potatoes into 2cm wide chips (no need to peel). Carefully add the potatoes to the boiling water and cook for 4-6 mins or until the edges have softened when you poke them with a knife.
Once the potatoes are ready, drain in a colander, pop back into the pan then sprinkle on the flour. Pop a lid on the pan and give your pan a gentle shake to coat the potatoes. Take your hot baking tray out of your oven, carefully transfer your potatoes into it in a single layer, turning in the oil. Season the potatoes with salt, then roast on the top shelf of your oven until golden, 25-30 mins, turning halfway through.
Zest and halve the lemon. Finely chop the parsley (stalks and all) and put half of it in a bowl with the lemon zest. Add the panko breadcrumbs and oil (see ingredients for amount), season with salt and pepper. Set aside - this is for the fish. Finely chop the capers and put into another bowl with three quarters of the mayo and the remaining parsley. Mix together, season with salt and pepper to taste.
Lay the sea bass skin-side down on a baking tray lined with baking paper. Divide the remaining mayonnaise between the flesh of the fish and spread over the fish evenly. Spoon the breadcrumb mixture on top and press it down with a spoon. Drizzle with oil, set aside and when the chips are about halfway through cooking, bake the fish on the middle shelf of the oven until the crumbs are golden and the fish is cooked, 10-15 mins. IMPORTANT: Wash your hands after handling raw fish. IMPORTANT: The fish is cooked when opaque in the middle.
Slice lengthways into the avocado. Once you reach the stone, turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the flesh onto a board, chop into 2cm chunks and pop into a large bowl. Squeeze in half the lemon juice, add the oil (see ingredients for amount), season with salt and pepper, and a pinch of sugar, stir to combine.
When everything is ready, add the pea shoots to the dressing, toss to coat. Season the chips with salt and pepper. Serve the fish with the chips, a dollop of tartare sauce and a lemon wedge. Pop the salad on the side. Enjoy!