Sheet Pan Fish 'n' Chips
with Lemon Mayo & Cucumber Salad
Cooking time
30 minutes
Servings
4
Calories
730 /serving
Fish and chips, together again, this time hot from the oven. Kids can help top tilapia with spiced panko crumbs (using mayo to make it stick) and then watch as it goes golden alongside fry-cut potatoes. Cucumbers and curly leaf lettuce make a crisp salad.
We will send you:
- 4 Sustainably-raised tilapia fillets (BAP-certified)
- 3 Cucumbers
- 1 Lemon
- 900g Potatoes
- 1 Head of curly leaf lettuce
- 60g Panko
- 120ml Mayonnaise
- 18g Zested Peppers spices (sesame seeds, onion, red bell pepper, green bell pepper, salt, parsley, garlic, oregano, basil, dill weed, sweet orange peel, sunflower oil)
Contains: Eggs • Sesame • Tilapia • Wheat
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
2 Sheet pans
Total Fat
39 g
Saturated Fat
5 g
Sodium
280 mg
Total Carb
60 g
Sugars
5 g
Protein
38 g
Fibre
7 g
Preparation
Roast the fries
- Preheat the oven to 450°F.
- Cut the potatoes into fries.
- On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, flipping halfway, 25 to 30 min., until lightly browned and tender.
Mise en place
- Meanwhile, quarter the lemon.
- Roughly chop the lettuce.
- Thinly slice the cucumbers crosswise.
Toast the panko & prepare the tilapia
- Pat the tilapia dry; season with ½ the remaining spices and S&P.
- In a medium bowl, combine 2 tbsp of the mayo, 2 tbsp water and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the panko and toast, stirring often, 1 to 2 min., until golden brown. Transfer to a second medium bowl and add the remaining spices.
- Working one at a time, coat the tilapia in the mayo mixture (shaking off any excess), then in the panko (pressing to adhere).
- Arrange on a second lined sheet pan.
Bake the tilapia
- Bake the tilapia*, 6 to 8 min., until golden brown and cooked through.
Make the salad & lemon mayo
- In a large bowl, combine the juice of 1 lemon wedge, 2 tbsp oil, the lettuce, cucumbers and S&P.
- In a small bowl, combine the remaining mayo and the juice of 1 remaining lemon wedge.
Plate your dish
- Divide the fries and tilapia between your plates.
- Top the tilapia with the lemon mayo.
- Serve the salad and remaining lemon wedges on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
