Fish Friday with Chips & Salad, Served with Salsa Verde

Give your regular fish and chips dish a zesty upgrade! Test out this family favourite Fish Friday with Chips, Salad and Salsa Verde recipe.

Serves 3-5

Fish Friday with Chips & Salad, Served with Salsa Verde

Serves 3-5

Give your regular fish and chips dish a zesty upgrade! Test out this family favourite Fish Friday with Chips, Salad and Salsa Verde recipe.

Ingredients

600g Sea Harvest Fish Friday
2 Cloves Garlic
2 Big Handfuls Parsley
1 Bunch Basil
1 Handful Mint
1 Small Handful Capers
1 Tbsp Dijon Mustard
3 Tbsp Red Wine Vinegar
8 Tbsp Extra Virgin Olive Oil
½ Cup Tomatoes
Oven Bake Skinny Fries
Salt & Pepper for Seasoning

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Method

Oven Bake the Sea Harvest Fish Friday according to the instructions on the packaging.
Fry skinny fries according to the instructions on the packaging.
Blend in a food processor 2 cloves of garlic, 2 big handfuls of parsley, 1 bunch basil,1 handful mint, 1 small handful of capers, 1 tbsp Dijon mustard, 3 tbsp red wine vinegar, 8 tbsp extra virgin olive oil to make the salsa verde.
Cut different colour tomatoes and drizzle with olive oil and salt and pepper.
Serve fish and chips surrounded by tomato salad. Garnish with mozzarella balls, basil leaves and lemon wedges.
Serve salsa verde in a side dish.

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How do I BAKE fish?

Dollops of flavoured butter (or a little olive oil) on fish portions are ideal for baking. Wrap fish portions in foil to keep moisture in – as fish forms its own juices. Open just before end of baking to allow for browning. Fish can also be placed in a suitable oven dish and covered. Baking takes around 20 minutes depending on the portion size.