By lilla
Fish & Chips With a Twist
11 steps
Prep:15minCook:30min
A labor of love. (It’s worth it I promise)
The British takeaway fusion of a lifetime.
I suggest getting all your ingredients prepped at the beginning, putting on some groovy tunes and the time will fly by.
Endometriosis friendly but I’d suggest using a mild curry paste such as Korma or Tikka Masala as they’ll be gentler on your Endo :)
Updated at: Sun, 31 Mar 2024 19:59:52 GMT
Nutrition balance score
Good
Glycemic Index
63
Moderate
Glycemic Load
36
High
Nutrition per serving
Calories621 kcal (31%)
Total Fat32.6 g (47%)
Carbs56.5 g (22%)
Sugars15.9 g (18%)
Protein24.9 g (50%)
Sodium1623.8 mg (81%)
Fiber8.9 g (32%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
2sea bass fillets
50gCurry Paste
For this recipe I used Korma, feel free to mix this up with your favourite flavour
450gBaking Potatos
olive oil
150gGarden Peas
these can be from frozen, from a tin etc
1Shallot
2 depending on size, can use 1/2 a white onion
2cloves of garlic
1 TbspBouillon powder
0.5 BunchCoriander
fresh
butter
mango chutney
mayonnaise
Instructions
Step 1
Preheat oven to 200°C. Prepare 2 baking trays and line as normal.
Step 2
Rinse your potatoes and chop into wedges. (Peel or leave the skin on depending on your preference).
Step 3
Add to baking tray. Drizzle and massage olive oil into wedges, cracking salt and pepper on top.
Step 4
When the oven gets up to temperature the wedges will need to be popped in, onto the top shelf for approximately 30 mins, being flipped half way through (or until golden).
Step 5
Pat dry the sea bass fillets. In a bowl mix korma paste with a splash of olive oil (additional salt and pepper can be added to taste). Brush onto the meat coating both sides evenly.
Step 6
Add the fish to the second lined baking tray skin side down. Pop in the oven on the second shelf approx 15 minutes after the chips.
Step 7
After the fish has gone in, start on the peas. Finely chop shallot and garlic cloves.
Step 8
Heat butter in a pan over a medium heat. Add in diced shallot and cook until softened. Once soft add in garlic and cook for a further minute.
Step 9
To the same pan add frozen peas and bouillon, season with salt, pepper and coriander and cover until tender.
Step 10
Prepare sauce by mixing mayonnaise and mango chutney. (The goal consistency is thin, so able to drizzle) not in the ingredients list but a splash of lemon juice can do the trick.
Step 11
Plate the wedges, sea bass and peas. Sprinkling finely chopped coriander atop and drizzling the sauce.
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