App onlyButternut squash & white bean tagliatelle.
Cook smart with this butternut squash and white bean tagliatelle. It's a wholesome, budget-friendly dinner using a fuss-free all-in-one cooking method
One-pan fish & chips
Serves 2
Easy
Prep:
Cook:
Save on the washing-up with our one-pan fish and chips served with long-stem broccoli. The recipe serves two, but you could easily double it
Skip to ingredients
- 50g fresh white breadcrumbs
- 3 tbsp olive oil
- 300g potatoes(such as Maris Piper), cut into wedges
- 3 anchovy filletsin oil from a jar, drained and finely chopped
- 1 tsp dried mixed herbs
- 1 tsp garlic granules
- 200g long-stem broccoli
- 300g white fish filletsskinless and boneless
- tartare sauceto serve (optional)
Nutrition: Per serving
- kcal480low
- fat19g
- saturates3g
- carbs39g
- sugars4g
- fibre7ghigh
- protein35g
- salt1.2g
Method
step 1
Heat the oven to 200C/180C fan/gas 6 with a large roasting tin filled with the breadcrumbs inside. When golden (about 5 mins), tip into a bowl and set aside. Drizzle 2 tbsp of the oil into the tin, add the potatoes, season and toss to coat. Spread them out in an even layer and roast for 25 mins.
step 2
Meanwhile, mix the breadcrumbs with the anchovies, herbs and garlic granules. Toss the broccoli with the remaining oil and season.
step 3
Once the potatoes have had 25mins, scatter over the broccoli. Cook for a further 5 mins, then nestle in the fish. Top with the breadcrumbs. Return to the oven for 8-10 mins until the fish is cooked through and golden. Serve with tartare sauce, if you like.
