Mini fish & chips with rocket & caper mayo
Prep
10 mins
Cook
25 mins
Servings
6
Difficulty
Medium
This is one of my go to weeknight suppers when I want something that feels a bit fancy but honestly requires minimal effort. The beauty of using oven baked sweet potato fries means you skip the oil and mess of deep frying, while still getting that satisfying crunch alongside tender lemon sole goujons. Sweet potatoes are packed with vitamins and fibre too, so there's a real nutritional boost hiding in what tastes like pure comfort food. Top it all with a zesty caper mayo and peppery rocket, and the whole thing comes together in just 35 minutes. It's the kind of meal that makes you feel like you've properly cooked, but you've barely lifted a finger.
Ella x
Ingredients
- 350 gramsstrong roots oven baked sweet potato fries
- 220 gramspacks breaded lemon sole goujons
- 100 gramsmayonnaise
- 3 tbspcooks' ingredient nonpareille capers(drained and finely chopped, plus extra to serve)
- 20 gramswild rocket(finely chopped, plus etxra leaves to serve)
- 1unwaxed lemon(zested, then cut into wedges)
Detail level
Instructions
- 1
Preheat the oven to 200ºC, gas mark 6. Spread the sweet potato fries out in a single layer on a large baking tray. Roast for 8 minutes. Add the fish to another large tray and roast for another 14 minutes. Season both with salt and set aside to cool for 5 minutes.
- 2
Meanwhile, make the dip by stirring together the mayonnaise, capers, chopped rocket and lemon zest; season.
- 3
Put 2-3 goujons and 4-5 chips into paper cups, muffin cases or cones (see tip, below) and scatter with extra rocket leaves. Serve with the rocket and caper mayonnaise and lemon wedges to squeeze over.
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