HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconFamily Rainbow Fish & Chips
Family Rainbow Fish & Chips

Family Rainbow Fish & Chips

with Dill Mayonnaise

Read more

The key to great fish and chips is a good quality fillet of fish and all the classic trimmings – crispy spuds, some fresh greens and a tangy mayonnaise. We think these sweet potato chips and sugar snap peas are a delicious idea, perfect for giving everyone’s beachy favourite plenty of colour and goodness.

Tags:Kid FriendlyEat Me FirstHealthyHigh ProteinNut FreeSeafood firstKid Friendly

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time50 minutes
Cooking difficultyEasy

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

800 g

sweet potato



600 g

grenadier fish


300 g

sugar snap peas

1 tub

dill & parsley mayonnaise


Not included in your delivery

2 tbs

olive oil

¼ cup

plain flour


1 tbs


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2250 kJ
Fat24.8 g
of which saturates4.9 g
Carbohydrate39 g
of which sugars14.3 g
Dietary Fibre0 g
Protein37.8 g
Sodium210 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Baking Paper
Baking Tray
Non-Stick Pan
Plastic Bag
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the oven to 200°C/180°C fan forced. To prepare the ingredients, cut the sweet potatoes into rounds (unpeeled) and the Grenadier into thick strips. Zest the lemon and cut it into wedges and destring the sugar snap peas.


Toss the sweet potatoes in half of the olive oil and place on a lined oven tray in a single layer. Season with salt and pepper and cook in the oven for 30 minutes or until golden and tender.


Place the plain flour and lemon zest in a plastic bag and season generously with salt and pepper. Add the Grenadier fish pieces to the bag and toss around until the fish is completely covered in the mixture. Heat the butter and remaining olive oil in a medium frying pan over a medium heat. Add the fish and cook gently on each side for 3 minutes until the fish turns nut brown and is cooked through. Place the fish on a plate lined with paper towel.


Meanwhile, bring a small saucepan of water to the boil. Add the sugar snap peas and cook for 1-2 minutes or until just tender. Drain.


To serve, divide the fish, sweet potato chips and snow peas between plates. Serve with the dill & parsley mayonnaise and the lemon wedges.