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36p eachPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200ºC, gas mark 6. Scatter the onion and lime slices into a large roasting tin, toss with 1 tbsp oil and arrange the oven chips on top. Scatter with the olives and all but 1 tbsp parsley, then bake for 20 minutes.
Score the skin sides of the fish with a sharp knife and lightly season all over. In a small bowl mix the lime juice with the anchovy paste, the remaining 2 tbsp oil, reserved parsley and a little pepper to make a dressing.
Push the chips to one side of the tin and arrange the fish, skin-side up, on the other side. Drizzle each with 1 tsp dressing. Return to the oven for 10 minutes more until the fish is opaque and flakes easily with a fork, and the chips are cooked.
Toss the chips with the onions and lime beneath. Transfer the fish and sweet potato chips to 2 plates, drizzle with the remaining dressing and serve with watercress, if liked.
As an alternative to the anchovy paste, use tinned or jarred anchovies. Finely chop 1 large fillet and mix in a small bowl with the other dressing ingredients.
Typical values per serving when made using specific products in recipe
Energy | 2,920kJ/ 703kcals |
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Fat | 49g |
Saturated Fat | 7.3g |
Carbohydrates | 39g |
Sugars | 23g |
Fibre | 11g |
Protein | 22g |
Salt | 2.2g |
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