Fish, Chips and Homemade Tartare Sauce
with Avocado Pea Shoot Salad
A comfort food classic using premium ingredients, this Fish, Chips and Homemade Tartare Sauce brings the best of the British pub into your kitchen.
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.
Flat Leaf Parsley
(Contains Cereals containing gluten)
(Contains Egg, Mustard)
Sea Bass Fillets
Not included in your delivery
Olive Oil for the Crumb
Olive Oil for the Dressing
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.
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.
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.
Pat the sea bass dry with kitchen paper, then lay the fillets, skin-side down, onto a lined baking tray.
Spread the remaining mayonnaise over the fish and spoon the zesty crumb 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.
Meanwhile, 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.
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.