Fish, Chips and Homemade Tartare Sauce
with Peas
This Fish, Chips and Homemade Tartare Sauce is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
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 grams
Potatoes
1 bunch(es)
Flat Leaf Parsley
1 sachet(s)
Lemon & Herb Seasoning
25 grams
Breadcrumbs
(Contains Cereals containing gluten)
15 grams
Capers
32 grams
Mayonnaise
(Contains Egg, Mustard)
2 unit(s)
Sea Bass Fillets
(Contains Fish)
120 grams
Peas
Not included in your delivery
1 tbsp
Olive Oil for the Crumb
Nutritional information
Utensils
Instructions
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 them 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.
Meanwhile, finely chop the parsley (stalks and all).
In a small bowl, combine half the parsley with the lemon & herb seasoning, breadcrumbs and olive oil for the crumb (see pantry for amount).
Season with salt and pepper, then set your zesty crumb aside.
Finely chop the capers and pop them into another bowl with the remaining parsley and three quarters of the mayo.
Mix together, then season to taste. Set your tartare sauce aside.
Pat the sea bass dry with kitchen paper, then lay the fillets, skin-side down, onto a lined baking tray.
Spread the remaining mayonnaise over the fish and spoon the zesty crumb on top. Press it down with a spoon.
Halfway through cooking the chips, bake the fish on the middle shelf of your 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. It's cooked when opaque in the middle.
Meanwhile, bring a saucepan of water to the boil with 1/4 tsp salt for the peas.
When the fish and potatoes are almost cooked, add the peas to the boiling water and cook for 2-3 mins.
Once piping hot, drain in a colander and return to the pan. Drizzle with oil and season with salt and pepper if you'd like.
When everything's ready, serve your fish with the chips, peas and a dollop of tartare sauce on the side.
Enjoy!
