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Brussels sprouts
Easy baked fish and chips with fried brussels sprouts

Easy baked fish and chips with fried brussels sprouts

Name: Easy baked fish and chips with fried brussels sprouts
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 600g maris piper potatoes, cut into 1cm slices; Olive oil to coat/drizzle; 4 x sustainable white fish fillets such as sea bass or sea bream; 40g unsalted butter; 450g brussels sprouts, quartered (you can use leftovers if you have them); 1 tbsp fennel seeds; Finely grated zest and juice; 1 lemon, plus wedges to serve; 2 tsp caster sugar; Chopped chives to serve

Easy
December 2015

Easy
December 2015

Serves 4
Hands-on time 15 min, oven time 40 min

A great variation to fish and chips, this baked fish recipe makes the most of seasonal sprouts and can be made with leftovers too.

We’ve got a healthier twist on fish and chips too, made with battered fish and crispy chips, but for fewer calories!

Nutrition: per serving

Calories: 587kcals
Fat: 30.8g (9.6g saturated)
Protein: 37.7g
Carbohydrates: 35.2g (7.4g sugars)
Fibre: 9.3g
Salt: 0.3g

Nutrition: per serving

Calories: 587kcals
Fat: 30.8g (9.6g saturated)
Protein: 37.7g
Carbohydrates: 35.2g (7.4g sugars)
Fibre: 9.3g
Salt: 0.3g

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Ingredients

600g maris piper potatoes, cut into 1cm slices
Olive oil to coat/drizzle
4 x sustainable white fish fillets such as sea bass or sea bream
40g unsalted butter
450g brussels sprouts, quartered (you can use leftovers if you have them)
1 tbsp fennel seeds
Finely grated zest and juice
1 lemon, plus wedges to serve
2 tsp caster sugar
Chopped chives to serve

Method

Heat the oven to 200°C/ 180°C fan/gas 6. Toss the sliced potatoes in olive oil and season well, then bake for 40 minutes or until golden and crisp.
When the potatoes have about 15-20 minutes left (depending on the size of your fish fillets), season and drizzle the fish with olive oil, and sit them on top of the potatoes in the oven.
Heat the butter in a large non-stick frying pan over a medium-high heat, then add the sprouts with some salt and cook for 3-4 minutes, tossing occasionally, until turning golden. Add the fennel seeds, lemon juice, zest and sugar, then continue to toss for another 3-4 minutes until caramelised and fragrant.
Once the fish is cooked and the potatoes are golden, divide among plates with a good spoonful of the cooked sprouts. Serve with lemon wedges and a scattering of chopped chives.