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Lemony Fish & Chips

Lemony Fish & Chips

with Yogurt Tartar Sauce

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The key to great fish and chips is a good quality fillet of fish and a delicious dip. We've created our own yogurt-based tartar sauce, and are sharing our delicious blend with you! Roasted sweet potatoes add a hit of sweetness and a dose of beta-carotene, essential for good eye health!

Tags:Contains shellfish
Allergens:Fish/PoissonSulphites/SulfiteMilk/LaitEgg/OeufMustard/MoutardeSoy/SojaWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

570 g

Whitefish

(ContainsFish/Poisson)

680 g

Sweet Potato, cubes

(ContainsSulphites/Sulfite)

1 unit

Lemon

227 g

Snow Peas, trimmed

⅓ cup

Tartar Sauce (Milk, Mustard, Soy, Eggs)

(ContainsMilk/Lait, Egg/Oeuf, Mustard/Moutarde, Soy/Soja)

¼ cup

All-Purpose Flour

(ContainsWheat/Blé)

1 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

Not included in your delivery

2 tbsp

Butter*

(ContainsMilk/Lait)

unit

Oil*

unit

Salt*

unit

Pepper*

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)1882.8 kJ
Calories450 kcal
Fat6 g
Saturated Fat6 g
Carbohydrate43 g
Sugar13 g
Dietary Fibernull g
Protein34 g
Cholesterolnull mg
Sodium313 mg
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 400°F. (To roast the veggies.) Start prepping when your oven comes up to temperature!

2

Prep and bake the veggies: Wash and dry all produce. Trim the snow peas (TIP: use scissors to snip the ends off!) Arrange sweet potatoes in a single layer over one baking sheet with a drizzle of oil. Toss the snow peas with a drizzle of oil on another baking sheet. Season both with salt. Bake in the centre of oven, flipping veggies halfway through baking, until golden-brown, 23-28 min. (TIP: Keep your eye on the snow peas, as they may be done before the potatoes.)

3

Meanwhile, zest, then cut the lemon into wedges. Pat dry the fish with paper towels, then cut into 1-inch thick strips.

4

Combine the lemon zest and flour in a re-sealable plastic bag and season with salt and pepper. Add the fish to the bag and toss around until the fish is completely covered in the mixture. (TIP: Alternatively, you can do this in a shallow dish!)

5

Cook the fish: Melt the butter with a drizzle of oil in a large non-stick pan over medium heat. Add the fish. Fry until the fish turns golden-brown and is cooked through, 3 min per side. Transfer to a paper towel-lined plate.

6

Finish and serve: Stir in as much mayonnaise as you would like into the tartar sauce (TIP: the less you add, the more healthy the dip is!) Divide the fish, sweet potatoes and snow peas between plates. and the lemon wedges. Enjoy!