Skip to main content
Fish, Chips and Homemade Tartare Sauce
Fish, Chips and Homemade Tartare Sauce

Fish, Chips and Homemade Tartare Sauce

with Avocado Pea Shoot Salad

This Fish, Chips and Homemade Tartare Sauce is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Allergens:
Cereals containing gluten
Egg
Mustard
Fish

The quantities provided above are averages only.

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 war 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.

Total50 minutes
Active 30 minutes
DifficultyMedium

Ingredients

serving amount

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

Nutritional information

Energy (kcal)672 kcal
Energy (kJ)2813 kJ
Fat40.7 g
of which saturates7 g
Carbohydrate56.2 g
of which sugars4.2 g
Protein25.8 g
Salt1.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Zester
Small Bowl
Bowl
Paper Towel
Large Bowl

Instructions

Cook your Chips
1

Preheat your oven to 220°C/200°C fan/gas mark 7. 

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Prep the Zesty Crumb
2

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 pantry for amount). Season with salt and pepper, then set the zesty crumb aside.

Mix the Tartare Sauce
3

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.

Bake the Fish
4

Pat the sea bass dry with kitchen paper to remove any excess moisture, then lay the fillets, skin-side down, onto a lined baking tray.

Spread the remaining mayonnaise over the fish and spoon the breadcrumb mixture on top. Press it down with a spoon.

Halfway through cooking the chips, bake the fish on the middle shelf of your oven until the crumb is golden and the fish is cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle. 

Avocado Time
5

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out 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 pantry 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.

Finish and Serve
6

When everything's ready, add the pea shoots to the bowl of avocado and toss to coat in the dressing.

Serve the fish with the chips, salad, a dollop of tartare sauce and a lemon wedge alongside.

Enjoy!

This week's must-try HelloFresh recipes

Curried Fried Chicken Bao

Curried Fried Chicken Bao

with Spring Rolls, Mango Chutney and Cucumber Raita Style Slaw
Korean Inspired 21 Day Aged Sirloin Steak

Korean Inspired 21 Day Aged Sirloin Steak

with Roast Potatoes, Spicy Mayo, Sesame Green Beans and Tenderstem®
Ultimate Thai Green Style King Prawn Curry

Ultimate Thai Green Style King Prawn Curry

with Oven-Ready Spring Rolls, Jasmine Rice and Peanuts
Pulled Beef Ragu Lasagne

Pulled Beef Ragu Lasagne

with Garlic Bread, Béchamel, Cheese and Balsamic Wild Rocket Salad
Middle Eastern Inspired Veggie Burger and Chips

Middle Eastern Inspired Veggie Burger and Chips

with Corn Cobs, Harissa Relish, Mint Yoghurt and Salad
Coconut Veggie Laksa Noodle Soup

Coconut Veggie Laksa Noodle Soup

with Stir-Fried Veg and Peanuts
Glazed Teriyaki Sea Bream and Pineapple Salsa

Glazed Teriyaki Sea Bream and Pineapple Salsa

with Black Sesame, Coconut Rice, Tenderstem® and Young Pea Pods
Creamy Orkney Crab and King Prawn Linguine

Creamy Orkney Crab and King Prawn Linguine

with Lemon, Chives, Flaked Almonds and Rocket
Seared Lamb Steak in Cheesy Leek Sauce

Seared Lamb Steak in Cheesy Leek Sauce

with Pesto Greens, Roasted Potatoes and Fresh Parsley Gremolata
Creamy Gochujang Mushroom Bibimbap

Creamy Gochujang Mushroom Bibimbap

with Sweet Chilli Young Pea Pods and Pickled Slaw
Spiced Butternut Bulgur Bowl

Spiced Butternut Bulgur Bowl

with Hot Sauce, Chives and Cheese
Meat-Free Chicken Satay Style Curry

Meat-Free Chicken Satay Style Curry

with Zesty Rice and Green Veg
Cheesy Truffle Mushroom and Butter Bean Bake

Cheesy Truffle Mushroom and Butter Bean Bake

with Ditali Pasta
One Pan Gochujang Beef Udon

One Pan Gochujang Beef Udon

with Soy, Garlic, Mushrooms and Roasted Sesame
Sticky Marmalade Glazed Chicken

Sticky Marmalade Glazed Chicken

with Hasselback Potatoes, Bell Pepper and Roasted Broccoli
Peri Peri Spiced Chicken Thigh Traybake

Peri Peri Spiced Chicken Thigh Traybake

with Roast Potatoes and Tomato & Baby Leaf Salad
BBQ Beef Quesadillas Rapidas

BBQ Beef Quesadillas Rapidas

with Baby Gem and Tomato Salad
Super Green Panzanella Salad

Super Green Panzanella Salad

with Garlic Croutons and Pesto Dressing
Herby Beef & Pork Meatballs and Linguine

Herby Beef & Pork Meatballs and Linguine

with Mushrooms, Red Wine Sauce and Cheese
Warm Roast Potato, Bacon and Crispy Kale Salad

Warm Roast Potato, Bacon and Crispy Kale Salad

with Honey & Balsamic Glaze, Greek Style Cheese and Flaked Almonds