Herby Crusted Basa and Salt & Vinegar Chips
with Buttery Peas and Dill Mayo
- Cereals containing gluten
- Fish
- Egg
- Mustard
- Sulphites
Ingredients
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
Utensils
Instructions
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.
Meanwhile, roughly chop the dill (stalks and all, see ingredients for amount).
Put half the dill, breadcrumbs and oil for the crumb (see pantry for amount) into a small bowl. Season with salt and pepper, then mix well.
Pat the basa dry with kitchen paper. Season with salt and pepper.
Lay the basa onto a lined medium baking tray. Spread one third of the mayonnaise over the top of the fish and top with the breadcrumb mixture. Gently press down with a spoon to secure.
When the chips are halfway through cooking, turn them over and move the tray to the middle shelf of your oven.
At the same time, bake the fish 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.
Meanwhile, wipe out the (now empty) small bowl used to make the crumb.
Add the remaining mayo and dill to the bowl and mix.
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 and season with salt and pepper.
When everything's ready, share the crumbed basa fillets between your plates.
Serve the buttery peas and chips alongside. Drizzle the vinegar over the chips and season with more salt if you'd like.
Dollop the dill-mayo on the side for dipping.
Enjoy!
