Do away with grease-soaked newspaper and coat your fish in chive crumbs instead, with lemony mayo to dip your chips. On the table in 30 minutes.
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||2.2 g||8.1 g|
|Protein||7 g||25.9 g|
|Salt||0.21 g||0.77 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Cut the potatoes (skins on) into thin chips, then add them to a baking tray with a generous drizzle of vegetable oil and a pinch of salt
Give everything a good mix up and put the tray in the oven for 20-25 min or until crisp
Meanwhile, chop the chives finely
Combine the chopped chives with the panko breadcrumbs and a generous pinch of salt in a small bowl
Add a generous drizzle of olive oil and stir it together until all of the breadcrumbs are coated in the oil – this is your chive crumb
Add the basa fillets to a separate baking tray and pat them dry with kitchen paper
Top the fish evenly with the chive crumb and press it into the fish using the back of a spoon
Put the tray in the oven for 12-15 min or until golden and cooked through
While the fish is cooking, combine the juice of 1/4 [1/2] lemon with the mayonnaise in a small bowl
Season with a pinch of salt and pepper – this is your lemony mayo
Boil a kettle
Top, tail, peel and chop the carrots into batons
Add the carrot batons to a pot with plenty of boiling water over a high heat
Once boiling, cook for 1 min
Trim the green beans, then add the Tenderstem broccoli and trimmed green beans and cook for a further 3-4 min or until tender with a bite
Once done, drain the vegetables and return them to the pot with a knob of butter
Keep covered until serving
Cut the remaining lemon into wedges
Serve the breaded fish with the chips, vegetables and lemony mayo to the side
Garnish with a lemon wedge and enjoy!
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