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Paprika Spiced Coley
Paprika Spiced Coley

Paprika Spiced Coley

with Tenderstem®, wedges and Garlic Mayo

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We love a good Coley with Wedges and Mayo and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Tags:
Calorie Smart

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 15 minutes
DifficultyMedium

Ingredients

serving amount

150

Tenderstem® Broccoli

30

Panko Breadcrumbs

2

Coley Fillet

2

Garlic Mayonnaise

1

Smoked Paprika

450

Potatoes

½

Rosemary

Nutritional information

Energy (kcal)612 kcal
Energy (kJ)2561 kJ
Fat29 g
of which saturates2 g
Carbohydrate60 g
of which sugars5 g
Protein31 g
Salt1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Bowl
•Plate

Instructions

Make the Wedges
1

Preheat your oven to 200°C. Pick the rosemary leaves from their stalks and roughly chop (discard the stalks). Chop the potato into 2cm wedges (no need to peel) and pop onto a lined baking tray. Add a splash of oil, season with salt, pepper and the chopped rosemary. Use your hands to rub the flavours all over the wedges. Arrange in one layer and roast in the middle of your oven until golden, 20-25 mins. Turn halfway through cooking.

Make the Crumb
2

In a mixing bowl, mix the panko breadcrumbs with the smoked paprika and a splash of oil making sure the crumbs are evenly coated. Season the crumbs with salt and pepper and keep to one side. Line another baking tray with baking paper. Pat the coley fillets dry with kitchen paper and then arrange the fish on the tray. IMPORTANT: Remember to wash you hands and equipment after handling raw fish.

Coat the Fish
3

Season the fish with salt and pepper. Spoon half the garlic mayo onto the coley, dividing it equally and spread it over evenly. Carefully sprinkle the breadcrumbs onto each fillet, covering the mayo, then press the crumbs on making sure they stick. Keep to one side.

Bake the Fish
4

Ten minutes before the wedges are done, bake the fish on the top shelf of your oven until the crumb is golden and crunchy and the fish is cooked through. IMPORTANT: The fish is cooked when the centre is opaque.

Stir-Fry the Broccoli
5

When the fish has 3-4 mins left in the oven, heat a splash of oil in a frying pan over medium-high heat. When the oil is hot, add the tenderstem® and stir-fry for 1 minute. Season with salt and pepper and add a splash of water. Cover with a tight fitting lid or foil and cook until the broccoli is tender, 2-3 mins.

Serve Up!
6

Share the potato wedges and tenderstem between your plates and carefully place the coley alongside. Finish with a dollop of remaining garlic mayo. Tuck in!

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