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Fish and chips with tartare sauce
Fish and chips with tartare sauce
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Prep Time:
30 minutes
Cook Time:
38 minutes
Total Time:
68 minutes
Irresistible twist on classic fish and chips for picky eaters.
Ingredients:
  • 800g chat potatoes, cut into small wedges
  • olive oil cooking spray
  • 50g reduced-fat spread, melted
  • 2 tsp finely grated lemon rind
  • 40.00 ml finely chopped fresh flat-leaf parsley leaves
  • 800g flathead
  • 123.75 gm light whole-egg mayonnaise
  • 2 tsp finely chopped pitted kalamata olives
  • 2 tsp drained capers, finely chopped
  • 1/4 red capsicum, finely chopped
  • 20.00 ml finely chopped fresh flat-leaf parsley leaves
Instructions:
  • - Preheat your oven to a toasty 220°C/200°C fan-forced. Show some love to 2 baking trays with a light touch of grease. Spread out your potatoes on one tray, give them a nice spray of oil, and season with salt and pepper. Toss them gently until perfectly coated. Pop the tray on the top oven rack and bake for around 30 minutes, turning them here and there until they're just tender.
  • Prepare the Tartare sauce: Mix together mayonnaise, olives, capers, capsicum, and parsley in a bowl. Season with pepper, cover, and set aside.
  • - Preheat oven to 180°C/160°C fan-forced. - Mix spread, lemon rind, and parsley in a bowl. - Lay the fish on a separate baking tray and brush with the spread mixture. - Place the tray below the potatoes in the oven. - Bake for 8 minutes until the fish is cooked, and the potatoes are golden and crisp. - Serve with tartare sauce.

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