Supplies
Fish & Loaded Chips
- 2 Birds Eye Seeded Crust Fish Fillets
- 500g sweet potato, skin on, cut into 2cm wedges
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 tablespoon polenta
- A pinch of salt and pepper
Pickled Red Onions
- ½ medium red onion
- Juice of a lime
- ¼ teaspoon salt
Mexican Tartar Sauce
- 125 grams greek yoghurt
- Zest of 1 lime, juice of ½
- 10 grams coriander
- 20 grams jalapeños , finely chopped
Pea And Avocado Guacamole
- 100 grams cooked and chilled Birds Eye peas
- 1 ripe avocado, peeled, store removed and roughly diced
- ½ shallot, finely diced
- 1 tomato, finely diced
- ½ clove of garlic, grated
- ½ red chilli, finely diced
- ½ lime, juiced
- 5 grams coriander, finely chopped
- Black pepper to taste
Toppings
- Coriander leaves
- Red chilli slices (optional)
- Jalapeños (optional)
Steps
Fish & Loaded Chips
- Preheat the oven to 220°C. Place the wedges into a large roasting tray, drizzle over the olive oil, smoked paprika, polenta, and pepper. Gently toss to combine, and place in the oven on the top shelf and bake for 30 minutes, turning half way. Once baked, remove from the oven and season with salt.
- Place the fish fillets on a medium sized lined baking tray and cook as per packet instructions, adding to the oven for the final 20 minutes.
Pickled Red Onions
- In a small bowl, combine the onion, lime juice and salt. Then using your hands scrunch together. Set aside to pickle whilst you make the other components of the dish.
Mexican Tartar Sauce
- In a small bowl, combine the greek yoghurt, lime zest and juice, coriander and jalapeños. Mix until combined and season to taste and set aside.
Pea And Avocado Guacamole
- Fill a kettle, and bring to the boil. Once boiled, fill a small saucepan with water, add the peas and cook for 3 minutes, drain into a sieve and refresh under the cold water tap.
- Place the peas in a medium bowl, then using a hand blender, blend the peas until smooth. Add the avocado, and using the back of a fork roughly mash to combine with the peas. Add the tomato, shallot, lime juice, garlic, chilli and coriander then mix to combine. Season to taste, and set aside.
Toppings
- In a medium serving bowl, place half the sweet potatoes and top with the guacamole then drizzle over the Mexican tartar sauce. Place the portion of Birds Eye Seeded Fillets to one side and then drain the pickled onions, and scatter over with more coriander leaves. If you fancy more heat add extra red chilli slices or jalapeños!