Family Rainbow Fish & Chips
with Dill Mayonnaise- Gluten
- Wheat
- Fish
- Milk
- Eggs
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.
Ingredients
800 g
sweet potato
1
lemon
600 g
Grenadier Fish
(Contains: Fish;)
300 g
sugar snap peas
1 tub
dill & parsley mayonnaise
(Contains: Eggs;)
Not included in your delivery
2 tbs
olive oil
¼ cup
plain flour
(Contains: Gluten, Wheat;)
1 tbs
butter
(Contains: Milk;)
Utensils
Cooking Steps
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.
