Mediterranean Fish & Chips Recipe | Abel & Cole
Mediterranean Fish & Chips
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Prep: 10 mins
Cook: 40 mins
This is authentically Mediterranean Fish & Chips right at home. Whack on the central heating and close your eyes. It's almost like you’re on the Riviera.
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756 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 2 large potatoes
  • A bag of sun-dried tomatoes
  • A pot of black olives
  • A handful of oregano
  • A bag of breadcrumbs
  • A pack of cod fillets
  • A head of broccoli
  • 1 lemon
From your kitchen
  • 3 tbsp olive oil
  • Sea salt
  • Freshly ground black pepper
You'll need
  • Large pan with a lid
  • Colander
  • Bowl
  • A couple of baking trays
  • Deep frying pan or wok
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Fill a pan with water. Cover. Bring to the boil. Scrub the potatoes. Slice into chips about the same size as your little finger. Add to the boiling water. Simmer for 2 mins. Drain.

  • 2.

    Pop the chips into a bowl. Add 2 tbsp olive oil and some salt and pepper. Toss to coat the potato in the oil and seasoning. Spread out on a baking tray. Bake for 30-35 mins till golden brown.

  • 3.

    Pop the sun-dried tomatoes in a heatproof bowl. Fill the kettle and boil it. Pour in enough hot water to cover the tomatoes. Leave to soak for 5 mins. Drain and finely slice the tomatoes. Set half the tomatoes aside.

  • 4.

    Finely chop the rest of the tomatoes. Finely chop a quarter of the olives. Add to the tomatoes. Rinse and pat dry the oregano. Pick the leaves off the stalks. Roughly chop them. Add to the tomatoes.

  • 5.

    Add the breadcrumbs to the tomatoes. Season with salt and pepper. Stir to mix. Pop the cod fillets on a baking tray greased with a little olive oil. Pat the breadcrumb mix over the top of the cod fillets to make a crumb coating.

  • 6.

    Add the cod to the oven on the shelf below the chips. Bake for 12-15 mins till the fish is opaque and cooked through.

  • 7.

    Rinse the broccoli and break into small florets. Fill a pan with hot water from the kettle. Bring to the boil. Add the broccoli. Boil for 5 mins till just tender. Drain. Finely grate the zest from half the lemon. Juice one half. Roughly chop the remaining olives.

  • 8.

    Warm 1 tbsp olive oil in a frying pan or wok. Add the broccoli, sliced tomatoes, olives and lemon zest. Stir-fry for 2-3 mins till the pan smells aromatic. Add the lemon juice and turn to coat. Serve with the cod, chips and the rest of the lemon for squeezing.

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