Ultimate Fish and Chips
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Ultimate Fish and Chips

Ultimate Fish and Chips

with broccoli and parsley lemon mayo

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

Tags:
Family Friendly
Eat Me First
Allergens:
Fish
Wheat
Egg
Mustard
Total Time50 minutes
Cooking Time30 minutes
DifficultyMedium

Ingredients

Serving amount

250 grams

Hake

(Contains Fish)

3 unit(s)

Potatoes

1 unit(s)

Lemon

5 grams

Parsley

1 pack(s)

Breadcrumbs

(Contains Wheat)

1 unit(s)

Garlic

5 grams

Mint

1 unit(s)

Broccoli

1 sachet(s)

Aioli

(Contains Egg, Mustard)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

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Nutrition Values

Energy (kJ)2871 kJ
Energy (kcal)686 kcal
Fat26.9 g
of which saturates3.1 g
Carbohydrate82.9 g
of which sugars7.5 g
Dietary Fiber0 g
Protein36.1 g
Cholesterol0 mg
Salt2.66 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

Instructions

Cook the Chips
1
  • Preheat the oven to 240°C/220°C fan/gas mark 9.
  • Cut the potatoes lengthways into 1cm slices, then into 1cm wide chips (no need to peel).
  • Pop onto a lined baking tray, drizzle with oil and season with salt and pepper.
  • Toss to coat then spread out in a single layer.
  • Roast on the top shelf of the oven until golden, 25-30 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

Get Prepped
2
  • Meanwhile, zest then chop the lemon into thick wedges.
  • Finely chop the parsley (stalks and all).
  • In a bowl, mix lemon zest, breadcrumbs, 1 tbsp oil (double for 4p), half the parsley and a pinch of salt and pepper.
  • Chop the broccoli into florets. Halve any larger florets.
  • Peel and grate garlic (or use a garlic press). Pick mint leaves from stalks and roughly chop (discard the stalks).
Bake the Hake
3
  • Lay the hake onto its own (lined) baking tray. IMPORTANT: Wash hands and equipment after handling raw fish.
  • Spread half the aioli over the top of your hake fillets.
  • Spoon on the breadcrumb mixture, pressing it down to adhere. Drizzle with oil.
  • When chips are halfway cooked, pop the breaded hake on the middle shelf and bake for 10-15 mins. IMPORTANT: Fish is cooked when opaque in the middle.

TIP: Keep an eye on it so it doesn't burn!

Fry the Broccoli
4
  • Place a pan over high heat with a drizzle of oil.
  • Once hot, fry the broccoli for 2-3 mins.
  • Add the 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.
  • Once cooked, stir in chopped mint.
Make the Aioli
5
  • While the broccoli cooks, mix the remaining parsley and remaining aioli in a small bowl.
  • Season with salt, pepper and lemon juice—all to taste!
Plate Up
6
  • When everything is ready, plate up your hake, broccoli and chips.
  • Finish with a dollop of lemon parsley aioli.
  • Serve any remaining lemon wedges alongside.
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