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
Hake Fillet
(Contains Fish)
64
Mayonnaise
(Contains Egg, Mustard)
40
Wild Rocket
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.
Pop the garlic (unpeeled) 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.
Pat the hake with kitchen paper to remove any excess moisture. Lay the hake fillets onto a baking tray lined with baking paper. Drizzle with oil and season with salt and pepper. Put a third of the mayonnaise into a small bowl and, using the back of a spoon, spread over the top of each fillet. Sprinkle the breadcrumb mixture over the mayo and press it down with your spoon. Bake the fish on the top shelf of the oven until the crumb is golden and the fish is cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when it is opaque in the middle.
Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Pop it into another 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!
