Hake and Twice-cooked Chips

Name: Hake and Twice-cooked Chips with minty broccoli and parsley lemon mayo
Total time: 50 min
Yield: 2
Cuisine: Irish
Ingredients: 250 grams Hake; 3 unit(s) Potatoes; 1 unit(s) Lemon; 5 grams Parsley; 1 pack(s) Breadcrumbs; 1 unit(s) Garlic; 5 grams Mint; ½ unit(s) Broccoli; 2 sachet(s) Mayo; to taste Oil; to taste Salt; to taste Pepper; to taste Water; to taste Flour

with minty broccoli and parsley lemon mayo

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Give the chipper a miss tonight and make your own at home instead. The decadent golden baked fish fillet and twice cooked chips in this recipe are balanced with a healthy helping of broccoli for added crunch.

Tags:

Calorie Smart

•Family Friendly

•Eat Me First

Allergens:

Fish

•Wheat

•Egg

•Mustard

The quantities provided above are averages only.

Total50 minutes

Cooking Time30 minutes

DifficultyMedium

Ingredients

Serving amount

250 grams

Hake

3 unit(s)

Potatoes

1 unit(s)

Lemon

5 grams

Parsley

1 pack(s)

Breadcrumbs

1 unit(s)

Garlic

5 grams

Mint

½ unit(s)

Broccoli

2 sachet(s)

Mayo

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Flour

Nutrition Values

Energy (kcal)513 kcal

Energy (kJ)2147 kJ

Fat11.1 g

of which saturates1 g

Carbohydrate69.9 g

of which sugars5.3 g

Protein33.1 g

Salt0.5 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Zester

•Grater

•Baking Sheet with Baking Paper

•Pan with Lid

•Colander

Cooking Steps

Preheat your oven to 240°C/220°C fan/gas mark 9.
Pour a glug of oil onto a baking tray (to coat the bottom) and pop into the oven to heat.
Boil a large pot of salted water for the potatoes.
Chop the potatoes lengthways into 1cm slices, then into 1cm wide chips (no need to peel).
Add the potatoes to the boiling water and cook until fork tender, 7-8 mins.

TIP: If you're in a hurry you can boil the water in your kettle.

Zest and halve the lemon.
Finely chop the parsley (stalks and all).
In a medium bowl mix the lemon zest, breadcrumbs, 1 tbsp oil (double for 4p) and half the parsley. Season with salt and pepper.
Lay the hake onto a separate (lined) baking tray. IMPORTANT: Wash hands and equipment after handling raw fish.
Spread half the mayo over the top of the fish. Spoon on the breadcrumb mixture, pressing it down with a spoon. Drizzle with oil and set aside.

Once chips are done, drain in a colander and pop back into the pot. Toss in salt and 1 tbsp flour (double for 4p).
Carefully remove the tray from the oven. Add the chips and carefully toss to coat in the oil.
Roast on the middle shelf of the oven until golden, 25-30 mins. Turn halfway through.
When halfway cooked, pop the fish on the top shelf of the oven. Bake for 10-15 mins. IMPORTANT: Fish is cooked when opaque in the middle.

Meanwhile, cut half the broccoli (double for 4p) into florets. Halve larger florets.
Peel and grate garlic (or use a garlic press). Pick mint leaves from stalks and roughly chop (discard the stalks).
Place a pan on high heat with a drizzle of oil.
Once hot, fry chopped broccoli for 2-3 mins.
Add garlic, lower heat to medium and cook for 1 min. Add a splash of water and cover with a lid or foil. Cook until tender, 4-5 mins. Stir in chopped mint.