Fish and Twice-Cooked Chips
with Homemade Tartare Sauce and Avocado Pea Shoot Salad
- Cereals containing gluten
- Egg
- Mustard
- Fish
This Fish and Twice-Cooked Chips is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
Ingredients
450
Potatoes
½
Lemon
1
Flat Leaf Parsley
25
Panko Breadcrumbs
(Contains: Cereals containing gluten)
30
Capers**
64
Mayonnaise
(Contains: Egg, Mustard)
2
Sea Bass Fillets
(Contains: Fish)
1
Avocado
40
Pea Shoots
Not included in your delivery
1
Olive Oil for the Crumb
1
Olive Oil for the Dressing
2
Plain Flour
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a full kettle.
Pour enough oil into a deep baking tray to cover the bottom and pop into the oven.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pour the boiling water into a large saucepan on high heat with 1/2 tsp salt. Boil the potatoes for 7-8 mins or until the edges are soft.
When ready, drain the potatoes in a colander, season with salt and sprinkle on the flour (see ingredients for amount).
Shake to fluff up the potatoes, then carefully add them to the hot baking tray in a single layer, turning in the oil.
Bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, zest and halve the lemon. Finely chop the parsley (stalks and all).
In a small bowl, combine half the parsley with the lemon zest, panko breadcrumbs and olive oil for the crumb (see ingredients for amount). Season with salt and pepper, then set the crumb aside.
Finely chop the capers and pop them into another bowl with the remaining parsley and three quarters of the mayo. Mix together, then season to taste. Set your tartare sauce aside.
Lay the sea bass, skin-side down, onto a lined baking tray.
Spread the remaining mayonnaise over the fish and spoon the breadcrumb mixture on top, pressing it down to coat well.
Halfway through the chips' cooking time, bake the fish on the middle shelf of your oven for 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.
Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh onto a board, then chop into 2cm chunks.
Pop the avocado into a large bowl. Squeeze in half the lemon juice, then mix in the olive oil for the dressing (see ingredients for amount).
Season with salt, pepper and a pinch of sugar (if you have any), then stir well to combine. Cut the remaining lemon into wedges.
Once the chips are cooked, transfer them to a plate lined with kitchen paper to drain. Season with salt and pepper.
When everything is ready, add the pea shoots and avocado to the dressing, then toss to coat.
Serve the fish with the chips, salad, a dollop of tartare sauce and a lemon wedge alongside. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The fish and panko crumb topping are widely praised, and the homemade tartare sauce wins fans too, though some find it sharp or caper-heavy.
- Ease of prep: Most find this straightforward to cook, though several note it is fiddlier than a typical weeknight recipe.
- Suggestions: Reduce the capers in the tartare sauce if you prefer a milder flavour; brushing a little oil onto the fish skin before baking can help prevent it sticking to the paper. If the crumb topping is not holding, press it down firmly after spreading the mayonnaise base.
- Next-day meals: Portions of fish are frequently described as small, so consider cooking extra chips or adding a side of peas to make the meal more filling.
- Chips: Rest the chips on kitchen paper after baking to reduce greasiness; some reviewers found the twice-cooked method worked well in an air fryer too.
- Salad: Opinion on the pea shoot and avocado salad is divided — some love it, while others suggest swapping it for simple peas or another green side.
