Gremolata fish with tartare sauce

Gremolata fish with tartare sauce

Keep a careful eye on the gremolata crumb as you grill the fish for this posh fish and chips to get the topping to just the right crispness.

Each serving provides 517 kcal, 41g protein, 53g carbohydrates (of which 5g sugars), 14g fat (of which 2g saturates), 7g fibre and 1.4g salt.


For the baked potato wedges

  • 800g/1lb 2oz Maris Piper potatoes, cut into wedges
  • 1 tbsp olive oil, plus a little extra for oiling

For the gremolata crumb

  • 100g/3½oz sourdough bread, crusts removed, torn into pieces
  • 2 tbsp roughly chopped flatleaf parsley leaves
  • 1 unwaxed lemon, finely grated zest only

For the tartare sauce

  • 1 large free-range egg, hard-boiled, peeled and grated
  • 4 tbsp reduced-fat mayonnaise
  • 4 tbsp Greek-style yoghurt (0% fat)
  • 2 tbsp cornichons, finely chopped
  • 1 tbsp baby capers, drained
  • 2 tbsp flatleaf parsley, finely chopped

For the fish

To serve