Fish and Chips
with Zesty Garlic Mayo and Rocket Salad
This Fish and Chips is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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.
Ingredients
450
Potatoes
2
Garlic Clove
1
Flat Leaf Parsley
1
Lemon
25
Panko Breadcrumbs
(Contains Cereals containing gluten)
2
Sea Bass Fillets
(Contains Fish)
2
Mayonnaise
50
Baby Leaf Mix
Not included in your delivery
1
Olive Oil for the Crumb
1
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the potatoes 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, roast on the middle shelf until golden, 30-35 mins. Turn halfway through.
Peel the garlic, pop into a small piece of foil with a drizzle of oil and scrunch to enclose it. Add to the chips’ baking tray and roast until soft, 10-12 mins. Meanwhile, roughly chop the parsley (stalks and all). Zest and halve the lemon. Pop the breadcrumbs into a small bowl with half the parsley and half the lemon zest. Add the olive oil for the crumb (see ingredients for amount) and mix to combine.
Lay the sea bass, skin-side down, onto a baking tray lined with baking paper. Spoon a third of the mayonnaise over the flesh of the fish and spread evenly, covering the top. Spoon the breadcrumb mixture on top of the mayonnaise. Press it down with a spoon. IMPORTANT: Wash your hands and equipment after handling raw fish. When the oven is hot, bake the fish on the middle shelf until the crumbs are golden and the fish is cooked, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.
Once the garlic is cooked, remove from the foil and mash with a fork. Pop it into a small bowl. Add the remaining mayo, parsley and lemon zest. Season with salt and pepper, then mix to combine.
Squeeze half the lemon juice into a large bowl. Add the olive oil for the dressing (see ingredients for amount). Season with salt, pepper and a pinch of sugar (if you have any), then mix to combine. Cut the remaining lemon into wedges.
Once everything is ready, add the rocket to the dressing bowl and toss to coat. Divide the fish between your plates with the chips, salad and zesty garlic mayo alongside. Serve with the lemon wedges for squeezing over. Enjoy!
