Ultimate Fish and Chips
with carrots and parsley lemon aioli
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 carrots 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
1 sachet(s)
Aioli
(Contains Egg, Mustard)
150 grams
Baby Carrots
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2802 kJ
Energy (kcal)670 kcal
Fat26.5 g
of which saturates3.2 g
Carbohydrate79 g
of which sugars9 g
Dietary Fiber0 g
Protein30.7 g
Cholesterol0 mg
Salt2.63 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
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.
2
- Meanwhile, zest then quarter the lemon.
- 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.
- Halve the carrots lengthways.
- Peel and grate garlic (or use a garlic press).
3
- Lay the hake onto a separate lined baking tray. IMPORTANT: Wash hands and equipment after handling raw fish.
- Spread half the aioli over the top of the fish.
- 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 until cooked through, 10-15 mins. IMPORTANT: Fish is cooked when opaque in the middle.
TIP: Keep an eye on it so it doesn't burn!
4
- Place a pan over high heat with a drizzle of oil.
- Once hot, fry the carrots until starting to char, 2-3 mins.
- Add the garlic, lower heat to medium and cook until fragrant, 1 min.
- Add a splash of water and cover with a lid or foil. Cook until tender, 4-5 mins.
5
- While the carrots cook, mix the remaining parsley and remaining aioli in a small bowl.
- Season with salt, pepper and lemon juice—all to taste!
6
- When everything is ready, plate up your hake, carrots and chips.
- Finish with a dollop of lemon parsley aioli.
- Serve any remaining lemon wedges alongside.
