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Herby Crusted Basa and Salt & Vinegar Chips
Herby Crusted Basa and Salt & Vinegar Chips

Herby Crusted Basa and Salt & Vinegar Chips

with Buttery Peas and Dill Mayo

This Herby Crusted Basa and Salt & Vinegar Chips is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:
New
Allergens:
Cereals containing gluten
Fish
Egg
Mustard
Sulphites

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.

Total35 minutes
Active 30 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

½ bunch(es)

Dill

25 grams

Panko Breadcrumbs

(Contains: Cereals containing gluten)

2 unit(s)

Basa Fillets

(Contains: Fish)

96 grams

Mayonnaise

(Contains: Egg, Mustard)

120 grams

Peas

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

Not included in your delivery

1 tbsp

Olive Oil for the Crumb

20 grams

Butter

Nutritional information

Energy (kcal)700 kcal
Energy (kJ)2930 kJ
Fat37.1 g
of which saturates9.5 g
Carbohydrate63.9 g
of which sugars7 g
Dietary Fibre8.9 g
Protein31.5 g
Salt1.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Bowl
Baking Paper
Paper Towel
Pan

Instructions

Chip, Chip, Hooray
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 the chips 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.

Make the Herby Crumb
2

Meanwhile, roughly chop the dill (stalks and all, see ingredients for amount).

In a small bowl, combine the breadcrumbs, olive oil for the crumb (see pantry for amount) and half the dill. Season with salt and pepper, then mix well. 

Bring on the Basa
3

Pat the basa dry with kitchen paper. Season with salt and pepper, then lay onto a lined medium baking tray.

Spread one third of the mayonnaise over the top of the fish and top with the dill crumb. Gently press down with a spoon to make it stick.

When the chips are halfway through cooking, turn them over and move the tray to the middle shelf. 

At the same time, bake the basa on the top shelf until the crumbs are golden and the fish is cooked through, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Dill Mayo Time
4

Meanwhile, wipe out the (now empty) small bowl used for the crumb.

Add the remaining mayo and dill to the bowl and mix well.

Peas Please
5

Heat a drizzle of oil in a medium frying pan on medium-high heat.

Once hot, add the peas and stir-fry until piping hot, 2-3 mins.

Stir in the butter (see pantry for amount) until melted, then season with salt and pepper.

Finish and Serve
6

When everything's ready, share the herby crusted basa between your plates.

Serve the buttery peas and chips alongside.

Drizzle the cider vinegar over the chips and season with more salt if you'd like.

Dollop the dill mayo on the side for dipping.

Enjoy!

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