1 shallot, very finely diced – can also use 1/2 red onion
3tbsp good-quality store-bought mayo
1 lemon
Olive oil
Salt and pepper
2tbsp capers finely chopped
4 large potatoes skin on, cut into chips
The love this recipe
A Middle Eastern twist on an English pub classic. With the wonderful flavors of our Middle Eastern Za’atar on succulent flaky fish, golden crunchy hand-cut chips, and a zesty Sumac tartare, I can guarantee this homemade gem is much better (and more wholesome) than the local takeaway!
Serve with a side garden salad or rocket dressed in lemon and a glass of crisp, cold white, and enjoy!
Directions
Preheat your oven to 220c degrees/200c fan-forced. Lay your chips out on a lined baking tray and drizzle with olive oil and a generous sprinkle of salt. Place in the oven and roast for 30 minutes or until golden. Coat the fish fillets in olive oil and coat in a mix of Za’atar and breadcrumbs.
When the chips have 10 minutes left, place the fish fillets on another lined baking tray and bake in the oven for 8-10 minutes or until cooked through and flaky.
While the fish and potatoes cook, combine the onion, capers, sumac, mayo, a squeeze of lemon, and a sprinkle of salt. Divide the fish, chips, and tartare between plates and douse generously with a squeeze of lemon and enjoy!
