We all have irrational fears. For Patrick it’s pretty much anything with more than about five legs. Recently we’ve had a few messages saying that HelloFresh has helped some of you conquer your fears of cooking fish which is great news! Here's another fish recipe that's as easy as it is delicious, so step boldly up to your stove and make it happen!
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/ serving 4 people
/ serving 4 people
Put a Large Saucepan of water with a pinch of salt on to boil for the potatoes. Cut the new potatoes into slices the width of a pound coin. Pop them in your pan of boiling water and cook until just tender, 8-10 mins. Drain in a colander and allow to cool slightly. TIP: Don’t overcook the potatoes as you will cook them again with the chorizo!
Halve, peel and chop the onion into ½cm pieces. Pick the thyme leaves from their stalks (discard the stalks).
Put a drizzle of oil in a frying pan on medium heat. Add the chorizo and cook for 2 mins to allow the oil to be released. Add the onion and cook until soft, a further 5 mins.
Add the drained potatoes to the frying pan, along with the thyme leaves. Season with a pinch of salt and a few grinds of black pepper. Cook over a medium heat until everything has crisped up, about 8 mins. TIP: Don't move it around too much or you won't get crisp edges but add a drizzle more oil if things start to stick
Meanwhile add a splash of oil to another frying pan over medium-high heat. Season the tilapia fillets with salt and black pepper. TIP: If you have some plain flour you can use it for crispier fish. Simply season 2 tbsp of flour, then coat the fish in the mixture before frying. Lay the fish in the pan skin-side down. Cook for 3-4 mins or until golden brown on one side. Gently turn and cook for 2-3 mins on the other side.
Stir the rocket through your potatoes and serve topped with your tilapia fillets. Squeeze over a little bit of lemon juice and serve with any remaining lemon cut into wedges. Get. Stuck. In.