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Fish and Twiced Cooked Chips

Fish and Twiced Cooked Chips

with Tartare Sauce and Avocado Salad

Limited Edition
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Allergens:Cereals containing glutenEggMustardFish

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 Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

450 grams


8 grams

Plain Flour

(ContainsCereals containing gluten)

½ unit(s)


1 bunch(es)

Flat Leaf Parsley

25 grams

Panko Breadcrumbs

(ContainsCereals containing gluten)

30 grams


2 sachet


(ContainsEgg, Mustard)

2 unit(s)

Sea Bass Fillets


1 unit(s)


40 grams

Pea Shoots

Not included in your delivery

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)2875 kJ
Energy (kcal)687 kcal
Fat41.0 g
of which saturates7.0 g
Carbohydrate57 g
of which sugars3.0 g
Protein26 g
Salt1.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Baking Sheet with Baking Paper
Large Bowl
Instructionsarrow up iconarrow up icon
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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!