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Picture of Oven baked fish and chips with tartare sauce
american snack

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 4182 kcal 209 %
  • Fat 195 g 300 %
  • Saturated 34 g 171 %
  • Carbs 376 g 125 %
  • Fiber 32 g 127 %
  • Protein 234 g 469 %
  • Cholesterol 795 mg 265 %
  • Sodium 2983 mg 124 %
  • Calcium 865 mg 86 %
  • Magnesium 550 mg 131 %
  • Potassium 6882 mg 146 %
  • Iron 24 mg 132 %
  • Zinc 10 mg 95 %
  • Phosphorus 2616 mg 374 %
  • Vitamin A 291 µg 32 %
  • Vitamin C 248 mg 276 %
  • Thiamin (B1) 3 mg 222 %
  • Riboflavin (B2) 2 mg 148 %
  • Niacin (B3) 52 mg 325 %
  • Vitamin B6 4 mg 334 %
  • Folate equivalent (total) 680 µg 170 %
  • Vitamin B12 14 µg 591 %
  • Vitamin D 27 µg 178 %
  • Vitamin E 12 mg 78 %
  • Vitamin K 459 µg 382 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Oven baked fish and chips with tartare sauce

Ingredients

  • 4 medium (600g) Red Royale potatoes, cut into wedges
  • 2 teaspoons olive oil
  • 2 cups (140g) breadcrumbs, made from day-old bread
  • 1 lemon, zested
  • 1/3 cup finely chopped flat-leaf parsley
  • 1/3 cup (25g) finely grated parmesan cheese
  • 2 eggs, lightly beaten
  • 1 cup (150g) plain flour
  • 800g Blue Grenadier fish fillets, skin off, cut into 8 portions
  • Cooking oil spray
  • 1/2 cup (150g) whole-egg mayonnaise
  • 2 teaspoons lemon juice
  • 2 teaspoons capers, finely chopped
  • 1 tablespoon finely chopped flat-leaf parsley, extra
  • 1 teaspoon wholegrain mustard
  • Steamed broccolini, to serve

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