Ultimate Fish and Chips
with broccoli 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 helping of broccoli for added crunch.
Tags:
Family Friendly
•Calorie Smart
•Eat Me First
•Protein Rich
Allergens:
Fish
•Wheat
•Egg
•Mustard
Total Time50 minutes
Cooking Time30 minutes
DifficultyMedium
Ingredients
Serving amount
250 grams
Hake
(Contains Fish)
600 grams
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
Nutrition Values
Energy (kJ)2495 kJ
Energy (kcal)596 kcal
Fat20 g
of which saturates2 g
Carbohydrate77.3 g
of which sugars7.5 g
Dietary Fiber0 g
Protein36.1 g
Cholesterol0 mg
Salt1.16 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 the tray halfway through.
TIP: Use two baking trays if necessary.
2
- Meanwhile, zest and 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.
- Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
- Peel and grate garlic (or use a garlic press). Pick mint leaves from stalks and roughly chop (discard the stalks).
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 have been cooking for 15 mins, pop the hake on the middle shelf and bake until cooked through, 10-15 mins. IMPORTANT: Fish is cooked when opaque in the middle.
4
- Place a pan over high heat with a drizzle of oil.
- Once hot, fry the broccoli 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.
- Once cooked, stir in the chopped mint.
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!
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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