Fish and Double-Cooked Salt & Vinegar Chips
with Buttery Minted Peas and Tartare Sauce
This Fish and Double-Cooked Salt & Vinegar Chips is bursting full of luxury flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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
½
Lemon
1
Flat Leaf Parsley
25
Panko Breadcrumbs
30
Capers
2
Mayonnaise
2
Sea Bass Fillets
(Contains Fish)
1
Echalion Shallot
1
Garlic Clove
½
Mint
30
Unsalted Butter
(Contains Milk)
120
Peas
15
Cider Vinegar
(Contains Sulphites)
Not included in your delivery
1
Oil for the Breadcrumbs
8
Plain Flour
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C. Fill and boil your kettle. Pour a good glug of oil into a baking tray (to completely cover the bottom) and pop into your oven. Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). Pour the boiling water into a large saucepan on high heat with 1/2 tsp salt. Add the potatoes to the boiling water and cook until the edges have softened when you poke them with a knife, 5-6 mins.
Meanwhile, zest and halve the lemon. Finely chop the parsley (stalks and all) and put half in a medium bowl with the lemon zest. Add the breadcrumbs and oil (see ingredients for amount). Season with salt and pepper then set aside. Once the potatoes are ready, drain in a colander and pop back into the pan. Season with salt and sprinkle on the flour (see ingredients for amount). Give your pan a shake to fluff up the potatoes. Take your hot baking tray out of the oven and carefully transfer your potatoes into it in a single layer, turning in the oil. Roast on the top shelf of your oven until golden, 25-30 mins, turning halfway through.
In the meantime, finely chop the capers. Put into a small bowl and add the remaining parsley and three quarters of the mayo. Mix together, then season to taste with salt, pepper and lemon juice. Cut any remaining lemon into wedges.
Lay the sea bass, skin-side down, onto a baking tray lined with baking paper. Divide and spread the remaining mayonnaise over the top of the fish. Spoon the breadcrumb mixture on top. Press it down with a spoon. Drizzle with oil, then set aside until the chips are halfway through cooking. Then, bake the fish on the middle shelf of the oven until golden, 10-15 mins. IMPORTANT: Wash your hands after handling raw fish. The fish is cooked when opaque in the middle.
Meanwhile, halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press). Pick the mint leaves from their stalks and roughly chop (discard the stalks). When roughly 5 mins of cooking time remain, add the butter to a large frying pan on medium-high heat. When the butter has melted, add the shallot and cook until softened, 3-4 mins. Add the garlic and peas, then stir-fry for 2-3 mins. Season with salt and pepper, stir through the mint, then take off the heat.
When everything is ready, serve the fish with the chips and buttery minted peas alongside. Sprinkle the vinegar over the chips and season with more salt if you’d like. Serve with a dollop of tartare sauce and the lemon wedges for squeezing over. Enjoy!
