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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
Allergens:Cereals containing GlutenFishEggMustard

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 conflict 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 Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ bunch(es)


1 pack(s)


30 grams

Panko Breadcrumbs

(ContainsCereals containing Gluten)

1 pot(s)

Smoked Paprika

2 fillet

Coley Fillet


2 sachet

Garlic Mayonnaise

(ContainsEgg, Mustard)

1 pack(s)

Tenderstem Broccoli ®

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2561 kJ
Energy (kcal)612 kcal
Fat29.0 g
of which saturates2.0 g
Carbohydrate60 g
of which sugars5.0 g
Protein31 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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.


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!