Fish and Twice-Cooked Chips
with Homemade Tartare Sauce and Avocado Pea Shoot Salad
This Fish and Twice-Cooked Chips is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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
Potatoes
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
2 tbsp
Plain Flour
1 tbsp
Olive Oil for the Crumb
1 tbsp
Olive Oil for the Dressing
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!