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Easy prep

Fish n’ Sweet Potato Chips

with Minted Peas & Tartar Sauce

Cooking time

25 minutes

Servings

2/4

Calories

760 /serving

Hankering for a proper English pub meal? We may not be able to send you across the pond, but we can help you scratch the itch for a chippy dinner, with a slight healthy upgrade. The panko-crusted cod is light, flaky, and has that to-die-for golden crisp, while sweet potato ‘chips’ offer a sweet and satisfying version of the Brit fast food classic. Minted peas, tartar sauce and a few good wedges of lemon are all here and accounted for, plus we’ve also thrown in a fresh side salad so you can get your greens in. Cheers!

We will send you:

  • 2 Cod fillets
  • 60g Baby lettuce
  • 1 Bunch of mint
  • 1 Lemon
  • 57g Green apple slices
  • 225g Diced sweet potatoes
  • 100g Green peas
  • 30ml Lemon-garlic dressing
  • 60ml Mayonnaise
  • 38g Panko
  • 24g Gherkins
  • 9g Lemon & herb spice blend (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil)

  • Contains: Egg, Fish, Gluten, Milk, Mustard, Wheat

    You will need:

    Small pot
    Large pan (nonstick if possible)
    Strainer
    Sheet pan
    Oil
    1 or 2 tbsp Butter
    Salt & pepper
    Parchment paper
    Total Fat
    49 g
    Saturated Fat
    9 g
    Sodium
    1220 mg
    Total Carbs
    50 g
    Sugars
    11 g
    Protein
    29 g
    Fibres
    8 g
    Preparation
    a picture
    Roast the potatoes
    Preheat oven to 450°F. On a lined sheet pan, toss the sweet potatoes with a drizzle of oil; season with S&P. Arrange in a single, even layer and roast in the oven, stirring halfway through, 18 to 22 minutes, until golden brown and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
    a picture
    Make the sauce
    While the potatoes cook, juice half the lemon. Roughly chop the gherkins. In a small bowl, mix the gherkins and mayonnaise. Season with as much lemon juice as you’d like and season with S&P.
    a picture
    Cook the peas
    Bring a small pot of salted water to a boil. Add the peas and cook, 2 to 3 minutes, until tender. Drain the peas and return to the pot. Off the heat, add 1 tbsp of butter (double for 4 portions). Using a fork (or potato masher), mash the mixture lightly, leaving some whole. Add ¾ of the mint (pick the leaves and roughly chop all before adding) and season with S&P to taste. Transfer to a serving dish and set aside in a warm spot.
    a picture
    Toast the panko
    In a large pan (nonstick if possible), heat a drizzle of oil on medium-high. Add the panko and toast, stirring frequently, 2 to 3 minutes, until browned. Transfer to a small bowl and stir in the remaining mint and season with ½ spice blend and S&P.
    a picture
    Cook the fish
    In the same pan, heat a drizzle of oil on medium-high. Thoroughly pat the cod fillets dry with paper towel; season with the remaining spice blend and S&P. Add the fillets* to the pan and cook, 3 to 4 minutes per side, until golden brown and cooked through. Carefully transfer to a plate and set aside in a warm spot.
    a picture
    Finish & serve
    Cut the remaining lemon into wedges. In a large bowl, combine the lettuce and apples. Drizzle with as much of the dressing as you’d like; toss to combine. Divide the potatoes, minted peas and fish between your plates. Top the fish with the toasted panko. Serve the salad and lemon wedges on the side. Bon appétit!

    *Health Canada recommends cooking fish to a minimum internal temperature of 70°C.