Fish Fingers, Chips and Baked Beans

Name: Fish Fingers, Chips and Baked Beans
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Alaskan pollock loin; 50 Grams of Mayonnaise; 4 Grams of Lemon pepper seasoning; 60 Grams of Panko bread crumbs; 1 Piece of Shallots; 240 Grams of White beans; 30 Grams of Tomato paste; 2 Grams of Vegetable seasoning; 2 Grams of Garlic powder; 5 Grams of Brown sugar; 200 Grams of Tomato passata; 100 ML of Water; 600 Grams of Potatoes; 1 Piece of Carrot; 15 Grams of Fresh chives

Hiding carrot chips amongst the potatoes is a great way to sneak veg into your kids' diets!

45 Reviews

Cals 793 · Prot 56 · Carbs 89 · Fat 24

Family Friendly

45 min

Hiding carrot chips amongst the potatoes is a great way to sneak veg into your kids' diets!

45 Reviews

Cals 793 · Prot 56 · Carbs 89 · Fat 24

Family Friendly

Ingredients

Fish fingers

Alaskan pollock loin 6*

350 Grams

Mayonnaise 5*9*13*

50 Grams

Lemon pepper seasoning 13*15*

4 Grams

Panko bread crumbs 10*11*12*

60 Grams

Beans

Shallots

1 Piece

White beans

240 Grams

Tomato paste

30 Grams

Vegetable seasoning 2*10*11*13*15*

2 Grams

Garlic powder

2 Grams

Brown sugar

5 Grams

Tomato passata

200 Grams

Water

100 ML

Chips

Potatoes

600 Grams

Carrot

1 Piece

To serve

Fresh chives

15 Grams

Allergens

*6 Fish, *5 Eggs, *9 Soya, *13 Mustard, *15 Celery, *10 Wheat, *11 Gluten, *12 Lupin, *2 Tree Nuts

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3324 / 793
Fats (g)	23.7
of which saturated (g)	4.6
Carbohydrates (g)	89
of which sugars (g)	17.6
Fibers (g)	19.3
Proteins (g)	56.1
Salt (g)	3.5

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Cook chips

Preheat the oven to 220°C /200°C fan.
Peel and chop the carrot into chips.
Chop the potatoes (skin on) into chips.
Add both to a lined baking tray, with a drizzle of oil and a sprinkle of salt and pepper.
Bake for 30-35 min, until golden and crispy.

2 Prep

Peel and finely chop the shallots.
Drain and rinse the white beans.

3 Make beans

Heat a pan over a medium-high heat with a drizzle of oil.
Fry the shallots with a pinch of salt for 3-5 min until softened.
Add the tomato paste, vegetable seasoning, garlic powder, brown sugar, passata and measured water.
Bring to a boil, then add the beans.
Lower the heat and simmer for 8-10 min, until the sauce has slightly thickened.
Adjust seasoning to taste.

4 Prep fish

Meanwhile, cut the pollock into finger-width portions.
In a medium bowl, mix the mayonnaise with the lemon pepper seasoning.
Toss the fish fingers in the mixture to coat.

5 Cook fish

In a large bowl, combine the panko bread crumbs with a pinch of salt and pepper.
Coat the fish fingers in the seasoned crumb and spread onto a lined baking tray.
Add the fish fingers to a lined baking tray.
Bake for 18-20 min until the crumb is browned and crispy, adding the grill for 5 min to [i]brown/i], if necessary.