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Ultimate Fish and Chips
Ultimate Fish and Chips

Ultimate Fish and Chips

with Tartare Sauce, Garlic Asparagus and 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:
Family Friendly
Pescatarian
Calorie Smart
Allergens:
Wheat
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: Wheat, 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

100 grams

Asparagus

120 grams

Peas

Not included in your delivery

1 tbsp

Olive Oil for the Crumb

10 grams

Butter

Nutritional information

Energy (kJ)2647 kJ
Energy (kcal)633 kcal
Fat26.4 g
of which saturates6.1 g
Carbohydrate67.1 g
of which sugars9.5 g
Dietary Fibre11.9 g
Protein28 g
Salt1.78 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

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.

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.

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.

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.

5

While everything cooks, peel and grate the garlic (or use a garlic press). Trim the bottom 2cm from the asparagus and discard.

Heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the asparagus and season with salt and pepper. Fry for 1 min, then add a splash of water and immediately cover with a lid or some foil. Cook until the asparagus is tender, 4-6 mins.

Stir in the peas, garlic and butter (see pantry for amount) and fry for a further min, then remove from the heat.

Season with salt and pepper, then take off the heat and squeeze in a little lemon juice.

6

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

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

Enjoy!

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