Gremolata fish with tartare sauce
Keep a careful eye on the gremolata crumb as you grill the fish for this posh fish and chips to get the topping to just the right crispness.
Each serving provides 517 kcal, 41g protein, 53g carbohydrates (of which 5g sugars), 14g fat (of which 2g saturates), 7g fibre and 1.4g salt.
Ingredients
For the baked potato wedges
For the gremolata crumb
- 100²µ/3½´Ç³ú sourdough bread, crusts removed, torn into pieces
- 2 tbsp roughly chopped flatleaf parsley leaves
- 1 unwaxed lemon, finely grated zest only
For the tartare sauce
- 1 large free-range egg, hard-boiled, peeled and grated
- 4 tbsp reduced-fat mayonnaise
- 4 tbsp Greek-style yoghurt (0% fat)
- 2 tbsp cornichons, finely chopped
- 1 tbsp baby capers, drained
- 2 tbsp flatleaf parsley, finely chopped
For the fish
- 4 skinless plaice fillets, about 180g/6oz each
- 1 tbsp olive oil
- salt and freshly ground black pepper
To serve
- 300²µ/10½´Ç³ú green beans, steamed
- lemon wedges
Method
Preheat the oven to 220C/200C Fan/Gas 7 and line one large baking tray with baking paper and lightly oil another one.
For the baked potato wedges, place the potato wedges on the lined baking tray, drizzle with the olive oil and season with salt and pepper. Cook on the middle shelf of the oven for 30 minutes or until brown and crispy, turning the potatoes halfway through cooking.
Meanwhile, for the gremolata crumb, put the sourdough, parsley and lemon zest into a small food processor and pulse to fine crumbs. Tip into a bowl and set aside.
To make the tartare sauce, mix all the ingredients together in a bowl and season with a little salt and pepper to taste.
For the fish, turn the oven to the grill setting. Lay the fish fillets on the oiled baking tray. Season with salt and pepper and drizzle with the olive oil, then top each fillet with an even layer of gremolata crumb. Grill on the top shelf of the oven for eight minutes or until the gremolata crumb is crispy and the fish is cooked. Keep a close eye on it, to make sure the topping doesn’t burn!
Serve the fish fillets with the tartare sauce, baked potato wedges, steamed green beans and lemon wedges for squeezing over.