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Fish, Chips and Homemade Tartare Sauce
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Fish, Chips and Homemade Tartare Sauce

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.

Cereals containing gluten

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.

Preparation Time50 minutes
Cooking time30 minutes


serving amount

450 grams


½ unit(s)


1 bunch(es)

Flat Leaf Parsley

25 grams

Panko Breadcrumbs

(Contains Cereals containing gluten)

30 grams


64 grams


(Contains Egg, Mustard)

2 unit(s)

Sea Bass Fillets

(Contains Fish)

1 unit(s)


40 grams

Pea Shoots

Not included in your delivery

1 tbsp

Olive Oil for the Crumb

1 tbsp

Olive Oil for the Dressing


Nutritional information

Energy (kJ)2893 kJ
Energy (kcal)691 kcal
Fat40.4 g
of which saturates7 g
Carbohydrate60.5 g
of which sugars4.4 g
Protein25.4 g
Salt1.29 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Small Bowl
Baking Paper
Large Bowl


Cook your Chips

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

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

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

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. 

Avocado Time

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.

Finish and Serve

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.


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