Gluten Free, Dairy Free
Elevated fish 'n' chips
30 mins
Intermediate
4 Servings
Try our healthy take on a chip shop classic with no frying but tonnes of flavour, laid down on a bed of nutritious greens and with our super avocado mayonnaise turned into a new take on tartare sauce.
Brilliant Bases Used In This Recipe
About This Recipe
Fish ’n’ chips is one of our all-time favourites but with chips cooked in large vats of beef dripping and fish doused in white-flour batter, it’s not the healthiest dish.
We take the frying out with this oven-cooked version and elevate it nutritionally by leaving the skins on the potatoes to add fibre, pottasium and vitamin C. We then use seasonal greens for B vitamins and iron, and our good fat-packed avocado mayonnaise turned into a tartare sauce.
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Ingredients
4 fillets white fish (c.800g/28oz)
1200g/42oz small waxy potatoes
120g/4.2oz olive oil
3-4 garlic cloves
3-4 sprigs of rosemary/other herbs
Splash of fish stock or water
Accompaniment
4 portions Elevated seasonal greens
Optional: Splash of white wine
4 Slices lemon
Sea salt and vinegar to taste
Elevated avocado mayonnaise
2tsp chopped capers/silverskin
onions/gherkin
2tsp fresh basil
chip shop scraps
Nutrition Per Serving
Calories
497
Fats
25G
Carbs
43G
Protein
28G
Method
Turn the oven on to 180C/360F (fan) or 200C/390F (convection)
Wash and dry the potatoes and cut into chip size
Place into a large bowl and add 30g/1oz olive oil per person, a couple of smashed garlic gloves (skin off), a few sprigs of rosemary and agitate to cover. Add a dash of sea salt and agitate again, then place on a baking tray and add to the oven
Remove after around 10 minutes and turn over on the tray
Place the fish onto a butter wrap or buttered piece of foil on a baking tray. Squeeze a couple of slices of lemon over it and add to the tray with a few stalks of basil, thyme or coriander. Lightly salt and pepper the fish. Add a couple of tablespoons of our fish stock (use store bought or just a splash of water if not available) and a small splash of white wine (optional). Cover with a butter wrap or buttered foil and place in the oven with the chips for around 15 minutes, turning frequently until cooked through and golden
Re-heat the greens as per the video (see links below)
For the tartare sauce. Add gherkin/silverskins/capers and basil to our avocado mayo (see links below) and blitz in a food processor.
For the greens: follow the video (see links below) to blanche, then sauté for five mins with a knob of butter in a frying pan
For crispy fish skins: place between two baking trays with sprinkle with sea salt. Place in the oven to crisp
For Jason’s cheat scraps: Warm a handful through in the oven. Sprinkle with vinegar and sea salt
Assemble as per our video suggestion
