Baked fish and chips with tartare sauce
5
Points®
Total time: 55 min • Prep: 30 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Satisfy everyone’s craving for fish and chips with this fresh tasting take on the traditional version that’s loaded with fresh herbs, garlic and lemon.
Ingredients
Potato(es)
500 g, brushed variety, scrubbed
Egg white
1 medium, lightly beaten
Seasoning
2 tsp, all-purpose seasoning
High fibre white bread
2 slice(s), torn, (2 x 35g)
Garlic
2 clove(s), crushed
Grated parmesan cheese
¼ cup(s), (20g)
Fresh dill
1½ tbs, chopped
Fresh chives
1½ tbs, chopped
Skinless white fish, raw
600 g, fillets. (see tip)
Low-fat mayonnaise
⅓ cup(s), (100g)
Pickled gherkin, drained
½ individual, (2 tsp) finely chopped
Capers, rinsed, drained
1 tsp
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 220°C. Line 2 large baking trays with baking paper.
2
Cut each potato lengthways into 8 wedges and pat dry with paper towel. Place potato in a large bowl. Add egg white and toss to coat. Arrange drained potato wedges on 1 tray and sprinkle with seasoning. Bake for 25 minutes or until browned and tender.
3
Meanwhile, process bread in a food processor to form coarse crumbs. Add garlic, parmesan and 1 tablespoon each of dill and chives, then pulse until just combined. Pat the fish dry with paper towel. Place on the remaining prepared tray and season with salt and pepper. Top the fish evenly with crumb mixture, pressing down firmly. Lightly spray with oil.
4
Bake fish in oven with wedges for 10-15 minutes or until topping is golden brown and fish is just cooked through.
5
Meanwhile, to make tartare sauce, combine mayonnaise, remaining herbs, gherkins and capers in a small bowl. Season with salt and pepper.
6
Serve fish and potato wedges with tartare sauce.
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