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Ultimate Fish and Chips
Ultimate Fish and Chips

Ultimate Fish and Chips

with Tartare Sauce and Crushed Peas

Looking for a taste of everyday luxury? This Ultimate Fish and Chips is our best ever version, with premium ingredients for an extra special twist on a classic recipe.

Tags:
Pescatarian
Family Friendly
Allergens:
Cereals containing gluten
Egg
Mustard
Fish

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.

Total40 minutes
Active 30 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

1 unit(s)

Lemon

1 bunch(es)

Flat Leaf Parsley

25 grams

Breadcrumbs

(Contains: Cereals containing gluten)

15 grams

Capers**

64 grams

Mayonnaise

(Contains: Egg, Mustard)

2 unit(s)

Sea Bass Fillets

(Contains: Fish)

1 unit(s)

Garlic Clove**

120 grams

Peas

Not included in your delivery

1 tbsp

Olive Oil for the Crumb

10 grams

Butter

Nutritional information

Energy (kJ)2501 kJ
Energy (kcal)598 kcal
Fat26.1 g
of which saturates6 g
Carbohydrate69.7 g
of which sugars8.6 g
Dietary Fibre11 g
Protein26.7 g
Salt1.5 g
Trans Fat0.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Zester
Medium Bowl
Small Bowl
Baking Sheet with Baking Paper
Pan
Garlic Press

Instructions

Cook the Chips
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. Turn halfway through.

Prep the Crumb
2

Meanwhile, zest and halve the lemon.

Finely chop the parsley (stalks and all).

Add half the parsley to a medium bowl with the lemon zest, breadcrumbs and olive oil for the crumb (see pantry for amount). Season with salt and pepper, mix together, then set aside.

Make your Tartare Sauce
3

While the chips cook, finely chop the capers. Pop into a small bowl with the remaining parsley and three quarters of the mayo.

Mix together, then season the tartare sauce to taste with salt, pepper and lemon juice.

Chop any remaining lemon into wedges.

Bake the Fish
4

Pat the sea bass with kitchen paper to remove any excess moisture, then lay the fillets, skin-side down, onto a lined baking tray.

Spread the remaining mayo over the top of the fish and top with the breadcrumb mixture. Press it down with a spoon, then set aside.

When the chips are halfway through cooking, bake the fish on the middle shelf of the oven until the crumbs are golden and the fish is cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Peas Please
5

While everything cooks, peel and grate the garlic (or use a garlic press).

When 5 mins of cooking time remain, melt the butter (see pantry for amount) in a large frying pan on medium-high heat.

Once hot, add the garlic and peas, then stir-fry for 2-3 mins. Season with salt and pepper, then take off the heat.

Gently crush the peas with the back of a fork, then squeeze in a little lemon juice.

Finish and Serve
6

When ready, serve your ultimate fish and chips with the crushed peas alongside.

Finish with a dollop of tartare sauce for dipping and the lemon wedges for squeezing over.

Enjoy!

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