The warm sun on your face. Ocean waves gently rolling in the background. And a plate of fish & chips that makes you salivate. This meal will instantly transport you into holiday mode with very mouthwatering bite, Chef! A tasty tartar sauce with briny gherkins & delicate dill is dolloped over pan-seared swordfish fillet. Served with oven-roasted crispy chips and an artichoke, pea & fresh greens salad.
Seaside Fish & Chips
Seaside Fish & Chips
with a homemade tartar sauce
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Artichoke Quarters
- Fish
- Fresh Dill
- Gherkins
- Green Leaves
- Lemon Juice
- Line-caught Swordfish Fillet/s
- Line-caught Swordfish Fillets
- Low Fat Plain Yoghurt
- NOMU Cajun Rub
- Peas
- Potato
From your kitchen:
- Seasoning (Salt & Pepper)
- Water
- Cooking Spray
- Paper Towel
CRAVE-WORTHY CHIPS
Preheat the oven to 200°C. Coat the Potato chips in cooking spray and seasoning, and toss until coated. Spread out in a single layer and roast in the hot oven until cooked through and crispy, 25-30 minutes. At the halfway mark, gently shift the chips. Return to the oven for the remaining roasting time. Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
TASTY TARTAR & PLUMP Peas
Boil the kettle. In a bowl, combine the yoghurt, dill, and Gherkins. Season and set aside for serving. Submerge the peas in boiling water for 2-3 minutes until plump. Drain on completion and set aside.
NOMU-SPICED SWORDFISH
Pat the swordfish dry with paper towel. Spray the Fish with cooking spray and coat with the NOMU rub and seasoning (both to taste). Place a pan on a low to medium heat. Fry the swordfish until golden and cooked through, 2-3 minutes per side (depending on the thickness of the fillet). Remove the pan from the heat. Set aside in the pan until serving.
TASTE LIKE HOLIDAY
Plate up the salad leaves, topped with the Peas and artichokes. Drizzle over the lemon juice. Side with the Fish and chips. Dollop over the tartar sauce. Simple as that, Chef!
CRAVE-WORTHY CHIPS
Preheat the oven to 200°C. Coat the Potato chips in cooking spray and seasoning, and toss until coated. Spread out in a single layer and roast in the hot oven until cooked through and crispy, 25-30 minutes. At the halfway mark, gently shift the chips. Return to the oven for the remaining roasting time. Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
TASTY TARTAR & PLUMP Peas
Boil the kettle. In a bowl, combine the yoghurt, dill, and Gherkins. Season and set aside for serving. Submerge the peas in boiling water for 2-3 minutes until plump. Drain on completion and set aside.
NOMU-SPICED SWORDFISH
Pat the swordfish dry with paper towel. Spray the Fish with cooking spray and coat with the NOMU rub and seasoning (both to taste). Place a pan on a low to medium heat. Fry the swordfish until golden and cooked through, 2-3 minutes per side (depending on the thickness of the fillet). Remove the pan from the heat. Set aside in the pan until serving.
TASTE LIKE HOLIDAY
Plate up the salad leaves, topped with the Peas and artichokes. Drizzle over the lemon juice. Side with the Fish and chips. Dollop over the tartar sauce. Simple as that, Chef!
CRAVE-WORTHY CHIPS
Preheat the oven to 200°C. Coat the Potato chips in cooking spray and seasoning, and toss until coated. Spread out in a single layer and roast in the hot oven until cooked through and crispy, 30-35 minutes. At the halfway mark, gently shift the chips. Return to the oven for the remaining roasting time. Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
TASTY TARTAR & PLUMP Peas
Boil the kettle. In a bowl, combine the yoghurt, dill, and Gherkins. Season and set aside for serving. Submerge the peas in boiling water for 2-3 minutes until plump. Drain on completion and set aside.
NOMU-SPICED SWORDFISH
Pat the swordfish dry with paper towel. Spray the Fish with cooking spray and coat with the NOMU rub and seasoning (both to taste). Place a pan on a low to medium heat. Fry the swordfish until golden and cooked through, 2-3 minutes per side (depending on the thickness of the fillet). Remove the pan from the heat. Set aside in the pan until serving.
TASTE LIKE HOLIDAY
Plate up the salad leaves, topped with the Peas and artichokes. Drizzle over the lemon juice. Side with the Fish and chips. Dollop over the tartar sauce. Simple as that, Chef!
CRAVE-WORTHY CHIPS
Preheat the oven to 200°C. Coat the Potato chips in cooking spray and seasoning, and toss until coated. Spread out in a single layer and roast in the hot oven until cooked through and crispy, 30-35 minutes. At the halfway mark, gently shift the chips. Return to the oven for the remaining roasting time. Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
TASTY TARTAR & PLUMP Peas
Boil the kettle. In a bowl, combine the yoghurt, dill, and Gherkins. Season and set aside for serving. Submerge the peas in boiling water for 2-3 minutes until plump. Drain on completion and set aside.
NOMU-SPICED SWORDFISH
Pat the swordfish dry with paper towel. Spray the Fish with cooking spray and coat with the NOMU rub and seasoning (both to taste). Place a pan on a low to medium heat. Fry the swordfish until golden and cooked through, 2-3 minutes per side (depending on the thickness of the fillet). Remove the pan from the heat. Set aside in the pan until serving.
TASTE LIKE HOLIDAY
Plate up the salad leaves, topped with the Peas and artichokes. Drizzle over the lemon juice. Side with the Fish and chips. Dollop over the tartar sauce. Simple as that, Chef!
Frequently Asked Questions
What is the preparation time for Seaside Fish & Chips?
The preparation time for Seaside Fish & Chips with a homemade tartar sauce is between 20 and 40 minutes.
What is the total time required to make Seaside Fish & Chips with a homemade tartar sauce?
The total time required to make Seaside Fish & Chips with a homemade tartar sauce is between 40 and 60 minutes.
How many servings does Seaside Fish & Chips provide?
4 servings
What are the main ingredients in Seaside Fish & Chips?
Artichoke Quarters, Fish, Fresh Dill, Gherkins, Green Leaves, Lemon Juice, Line-caught Swordfish Fillet/s, Line-caught Swordfish Fillets, Low Fat Plain Yoghurt, NOMU Cajun Rub, Peas, Potato
What is the nutritional information of Seaside Fish & Chips?
Calories: 471.7, Carbs: 48.9 grams, Fat: grams, Protein: 40.9 grams, Sugar: 6 grams, Salt: 594.9 grams
How do I prepare Seaside Fish & Chips?
TASTE LIKE HOLIDAY: Plate up the salad leaves, topped with the peas and artichokes. Drizzle over the lemon juice. Side with the fish and chips. Dollop over the tartar sauce. Simple as that, Chef! CRAVE-WORTHY CHIPS: Preheat the oven to 200°C. Coat the potato chips in cooking spray and seasoning, and toss until coated. Spread out in a single layer and roast in the hot oven until cooked through and crispy, 25-30 minutes. At the halfway mark, gently shift the chips. Return to the oven for the remaining roasting time. Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway). TASTY TARTAR & PLUMP PEAS: Boil the kettle. In a bowl, combine the yoghurt, dill, and gherkins. Season and set aside for serving. Submerge the peas in boiling water for 2-3 minutes until plump. Drain on completion and set aside. NOMU-SPICED SWORDFISH: Pat the swordfish dry with paper towel. Spray the fish with cooking spray and coat with the NOMU rub and seasoning (both to taste). Place a pan on a low to medium heat. Fry the swordfish until golden and cooked through, 2-3 minutes per side (depending on the thickness of the fillet). Remove the pan from the heat. Set aside in the pan until serving.
What should be prepared from my kitchen to make Seaside Fish & Chips?
Artichoke Quarters, Fish, Fresh Dill, Gherkins, Green Leaves, Lemon Juice, Line-caught Swordfish Fillet/s, Line-caught Swordfish Fillets, Low Fat Plain Yoghurt, NOMU Cajun Rub, Peas, Potato
How many calories does Seaside Fish & Chips have?
471.7 calories
How much fat content does Seaside Fish & Chips have?
grams
Woolies Products in this dish
