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Fish and Twice-Cooked Chips

Fish and Twice-Cooked Chips

with Homemade Tartare Sauce and Avocado Pea Shoot Salad

Gastropub
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This Fish and Twice-Cooked Chips is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

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 Time50 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

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

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2914 kJ
Energy (kcal)697 kcal
Fat40.5 g
of which saturates7.0 g
Carbohydrate60.5 g
of which sugars4.0 g
Protein26 g
Salt1.12 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Kettle
Baking Tray
Saucepan
Colander
Bowl
Zester
Baking Sheet with Baking Paper
Kitchen Paper
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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!