Protein Swap | Golden Sheet Pan Fish & Chips
Carrot Slaw with Tartar Dressing
Cooking time
30 minutes
Servings
2/4
Calories
980 /serving
We’re putting a homestyle spin on a pub classic. Oven-baked salmon 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 Atlantic salmon 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 • Salmon • Sulphites • Wheat
You will need:
Basting brush
Grater
Microwave
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
1 or 2 tbsp Butter
Total Fat
62 g
Saturated Fat
11 g
Sodium
530 mg
Total Carb
73 g
Sugars
11 g
Protein
35 g
Fibre
10 g
Preparation
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.
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.
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.
Mise en place
- Meanwhile, grate the carrots.
- Thinly slice the scallions crosswise.
- Finely chop the cornichons.
- Quarter the lemon.
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 carrotsand S&P; toss well.
Plate your dish
- Divide the tilapia, fries and slawbetween your plates.
- Garnish with the remaining lemon wedges. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
