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Golden Sheet Pan Fish & Chips

Carrot Slaw with Tartar Dressing

Cooking time

30 minutes

Servings

2/4

Calories

890 /serving

We’re putting a homestyle spin on a pub classic. Oven-baked tilapia comes out golden in a spiced panko crusting, with perfectly browned fry-cut potatoes. Using tartar sauce—creamy, lemony and spiked with cornichons—in a carrot slaw cleverly adds veg to the plates.

We will send you:

  • 2 Sustainably-raised tilapia fillets (BAP-certified)
  • 2 Scallions
  • 450g Potatoes
  • 1 Lemon
  • 300g Nantes carrots
  • 60ml Mayonnaise
  • 16g Cornichons
  • 30g Panko
  • 8g Fisherman’s Fave spices (brown sugar, lemon pepper, fennel, rosemary, dill, red bell pepper, sunflower oil)

Contains: Eggs • Milk • Mustard • Sulphites • Tilapia • Wheat

You will need:

Basting brush
Grater
Microwave
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
1 or 2 tbsp Butter
Total Fat
51 g
Saturated Fat
9 g
Sodium
520 mg
Total Carb
73 g
Sugars
11 g
Protein
38 g
Fibre
10 g
Preparation
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Start the fries

  • Preheat the oven to 450°F.

  • Cut the potatoes into fries.

  • On a lined sheet pan, toss with a drizzle of oil and S&P.

  • Roast, 15 min., until partially cooked.

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Prepare the tilapia

  • Meanwhile, in a small bowl, microwave 1 tbsp butter (double for 4 portions), in 30 sec. increments, until melted.

  • Add the panko, a pinch of the spices and S&P.

  • Pat the tilapia dry; season with ½ the remaining spices and S&P.

  • Brush with ½ the mayo. Top with the panko mixture.

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Finish the fries & bake the tilapia

  • When the fries are partially cooked, flip and add the tilapia*.

  • Bake, 6 to 8 min., until golden brown and cooked through.

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Mise en place

  • Meanwhile, grate the carrots.

  • Thinly slice the scallions crosswise.

  • Finely chop the cornichons.

  • Quarter the lemon.

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Make the slaw

  • In a large bowl, combine the cornichons, scallions, juice of ½ the lemon wedges, the remaining mayo and spices, and 2 tbsp oil (double for 4 portions).

  • Add the carrots and S&P; toss well.

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Plate your dish

  • Divide the tilapia, fries and slaw between your plates.

  • Garnish with the remaining lemon wedges. Bon appétit!

*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.