Fish ‘N’ Chips with Smashed Greens and Tartare Sauce

Fish ‘N’ Chips with Smashed Greens and Tartare Sauce

Ready in 40 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free Bag on Sunday, September 3, 2017.
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The whole family is sure to love this healthy take on fish and chips.

Ingredients

Chips

  • 600g potatoes, scrubbed and cut into 1cm-thick chips
  • 2 carrots, cut into sticks, about 5cm x 1cm
  • 2 tablespoons olive oil

Fish

  • 450g fish fillets
  • ¼ cup GF flour, seasoned with ¼ teaspoon salt

Smashed Greens

  • 2 cups GF chicken stock
  • 1 head broccoli, florets finely chopped
  • 3 cups frozen peas
  • 3 tablespoons roughly chopped mint leaves (optional, adults)
  • Zest and juice of ½ lemon

To Serve

  • 100g GF tartare sauce
  • ½ lemon, cut into wedges

Steps

  1. Preheat oven to 200°C. Line an oven tray with baking paper. Toss potatoes and carrots with olive oil on prepared tray and season with salt and pepper. Roast for 25-30 minutes, until potatoes are golden and crispy.
  2. While chips are cooking, pat fish dry with paper towels and cut into 8cm-long fingers. Coat each piece of fish in seasoned flour, shaking off any excess. Set aside.
  3. In a medium pot, bring chicken stock to the boil. Add broccoli and cook for 3 minutes, then add peas and cook for another 3 minutes, or until soft.
  4. Drain through a sieve, then roughly mash with mint (if using), lemon zest and juice and season to taste with salt and pepper. Cover and set aside.
  5. Heat a drizzle of olive oil in a large fry-pan on high heat. Cook fish, in batches, for 1-2 minutes each side until just cooked through. Add more oil as needed.
  6. To serve, divide smashed greens, chips and fish between plates. Serve with a dollop of tartare sauce and lemon wedge to squeeze over just before serving.

Nutritional Information

Energy 2116 kj
506 kcal
Protein 32.7g
Carbohydrate 36.8g
Fat 23.8g