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Fish & Chips

Fish & Chips

Fish & Chips

  • ServesServes 4
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Ingredients

Product used:
Rustic Thin Cut Chips 750g
Rustic Thin Cut Chips 750g
  • 4 x 160 g white fish fillets
  • 1 pkt McCains Rustic Thin Cut Chips
  • 2 cosbergs, sliced lengthways
  • Olive oil
  • 1 lemon, juiced
  • 1 lemon, sliced
  • 1 thyme sprig
  • 1 garlic clove
  • 1/2 tsp salt
  • 2 tbsp capers

Method

1.Preheat your oven at 210C.
2.Bake the McCain Rustic Thin Cut Chips according to packet instructions. Whilst the chips are baking, prepare your fish.
3.Cut 4 squares of aluminium foil and line with baking paper.
4.On each square of baking paper, place 2 slices of lemon and then lay your fish fillet on top. Drizzle with olive oil, salt, a few capers and a sprig of thyme. Wrap the baking paper up first and then the foil. Place on a baking tray and set aside. You want to pop these in the oven when there is about 12 minutes to go on your chips. At that time, pop your fish in the oven, and at the same temperature, bake for 12 minutes. If your fish is thinner or smaller, reduce your cooking time.
5.Whilst the fish is cooking, make your salad dressing. Using a mortar and pestle, grind the salt into the garlic clove. Then add in the lemon juice and the equal amount of olive oil to lemon juice. Add in a few more capers and lightly bruise.
6.Drizzle over halved cosbergs.
7.Serve all together, a cosberg, fish fillet and a handful of chips! Yum!