Crispy Fish Goujons
This simple fish supper showcases classic flavour pairings for fish, with a couple of twists. The garlic cloves are thrown in amongst the potatoes to boil, which are then 'crushed' together. Courgette ribbons and a healthier version of tartar sauce create
Ingredients for 2 people
You'll also need
Olive oil, Pepper, Salt (or dietary alternatives)
Cooking instructions
Instructions for 2 portion recipe.
Boil a kettle (used in step 2 and 5)
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Cut all the potatoes to roughly equal size (approx. 4cm chunks)
Peel the garlic
Add the potatoes, garlic and salt (optional) to a pot of boiling water and boil for 15 min or until you can pierce the potatoes easily with a fork
Cut the fish into quarters
Drizzle them with 1-2 tbsp of olive oil and mix to coat them evenly
Mix the breadcrumbs with the dill and season to taste with salt and pepper
Coat the fish in the breadcrumbs evenly
Place the goujons on an oven tray
Put in the oven for 10 min or until hot inside and cooked through
Chop and discard the ends off the courgette(s)
Using a peeler, peel the courgette(s) lengthways down to the core to form a pile of courgette ribbons
Add the ribbons to a pot, pour over enough boiled water (from the kettle) so they are fully submerged and set aside for 5 min
Chop the capers finely
Combine the mayonnaise, yoghurt and capers in a bowl
Season to taste with pepper
Once the courgette is ready, drain well, drizzle with 1-2 tbsp of olive oil and season to taste with salt and pepper
Once the potatoes are done, drain and crush lightly (including the softened garlic) with a fork or potato masher
Add a knob of butter or 1-2 tsp olive oil if desired and season with salt and pepper to taste
Add a knob of butter or 1-2 tsp olive oil if desired and season with salt and pepper to taste
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, crustacean, egg, fish, gluten, lupin, milk, mollusc, mustard, nut, peanut, sesame, soya, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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