Amarillo Chilli Crispy Fish Ciabatta
with pickled onion and sweet potato friesCalories
:
793 kcalProtein
:
25.9g proteinTotal
:
35 minutesDifficulty
:
EasyHigh Veggie
Allergens:
- Cereals containing gluten
- Fish
- Soya
- Wheat
- Rye
- Barley
- Egg
- Mustard
- Sulphites
- Soya
- Cereals containing gluten
- Egg
- Milk
- Oats
- May contain traces of allergens
Golden-crunchy fish meets the bright, fruity heat of Amarillo chilli. Served on a toasted ciabatta with a zesty, creamy sauce and crisp green leaves. It’s fresh, fiery, and seriously satisfying.
Ingredients
Serving amount
125 grams
Breaded Fish Burger
(Contains: Cereals containing gluten, Fish, Soya, Wheat)
2 unit(s)
Ciabatta
(Contains: Rye, Wheat, Barley, Cereals containing gluten May be present: Soya, Cereals containing gluten, Egg, Milk, Oats)
20 grams
Amarillo Chilli Paste
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
1 unit(s)
Tomato
40 grams
Salad Leaves
1 unit(s)
Onion
2 unit(s)
Sweet Potato
1 sachet(s)
Red Wine Vinegar
(Contains: Sulphites)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)3316 kJ
Energy (kcal)793 kcal
Fat28.3 g
of which saturates3.6 g
Carbohydrate111.6 g
of which sugars22 g
Dietary Fiber5.9 g
Protein25.9 g
Salt3 g
Trans Fat0.1 g
Potassium1122 mg
Calcium80.8 mg
Iron2.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the sweet potatoes lengthways into 1cm slices, then chop into 1cm wide chips (peeling optional).
- Pop the chips onto a large (lined) baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer—you want them well spaced out to achieve a crispy finish.
- When the oven is hot, roast on the top shelf until golden, 20-25 mins. Turn halfway through.
2
- Halve, peel and thinly slice the onion.
- Thinly slice the tomato.
- Halve the ciabattas.
- Pop the onion into a small bowl along with the red wine vinegar, 1 tsp sugar (per 2P) and ¼ tsp salt (per 2P).
- Mix together and set aside, continuing to toss frequently.
3
- Place the fish burgers on a lined baking tray.
- When the oven is hot, bake on the middle shelf until lightly golden, 13-15 mins. IMPORTANT: Ensure they're piping hot throughout.
4
- In a small bowl, mix together the aioli and Amarillo chilli paste.
- Season to taste with salt and pepper.
5
- Pop the ciabattas, cut-side up, into the oven to warm through, 2-3 mins.
- Once the fish burgers are cooked, remove from the oven and cut in half.
6
- Spread the aioli over the ciabatta bases.
- Top with salad leaves and sliced tomato, fish burger and the pickled onion.
- Serve with the sweet potato fries alongside.
