Easy Crumbed White FIsh & Creamy Potatoes

Name: Easy Crumbed White FIsh & Creamy Potatoes with Cucumber-Cos Salad
Total time: 15 min
Yield: 2
Cuisine: British
Ingredients: 3 Potato; 1 packet Dill & Parsley Mayonnaise; 1 Cos Lettuce; 1 packet one-step coater; 280 g Smooth Dory Fillets; 1 Cucumber; 2 tbs olive oil; 1 drizzle vinegar (balsamic or white wine)

with Cucumber-Cos Salad

4.5(193)

Niamh KavanaghUpdated on June 02, 2026

Get tasty recipes from just $6 per serving

Calories

609 kcal

Protein

27g protein

Total

15 minutes

Difficulty

Easy

Under 30g carbs

Kid Friendly

Allergens:

Eggs
Soy
Gluten
Wheat
Fish
Soy
May contain traces of allergens

Treat your tastebuds to a seaside classic with delicate smooth dory fillets, coated in a golden one-step crumb for the ultimate crunch. Served alongside a refreshing cucumber and cos lettuce salad and creamy potatoes tossed in a creamy herb mayo, this fresh and light dish is a real winner for a relaxed family dinner. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

Potato

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy)

Cos Lettuce

1 packet

one-step coater

(Contains: Gluten, Wheat May be present: Soy)

280 g

Smooth Dory Fillets

(Contains: Fish)

Cucumber

Not included in your delivery

2 tbs

olive oil

1 drizzle

vinegar (balsamic or white wine)

Nutrition

Energy (kJ)2550 kJ

Calories609 kcal

Fat22.4 g

of which saturates2.2 g

Carbohydrate60.4 g

of which sugars4.2 g

Dietary Fibre11.4 g

Protein27 g

Sodium557 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

You will need

•Large Non-Stick Pan

•Medium Pan

Cooking Steps

PDF

• Boil the kettle. Half-fill a medium saucepan with boiling water and add a
generous pinch of salt.
• Cut potato into bite-sized chunks. Cook in the boiling water, over high heat,
until easily pierced with fork, 12-15 minutes. Drain and return to saucepan.
• Add dill & parsley mayonnaise and toss to combine. Season to taste with
salt and pepper and set aside. Cover with a lid to keep warm.

Little cooks: Help toss and season the potatoes!

• Meanwhile, roughly chop cos lettuce.
• Thinly slice cucumber into rounds.
• Spread one-step coater evenly on a plate and season with salt and pepper.
• Remove smooth dory fillets from packaging and pat dry with a paper towel.
• Press fish fillets into one-step coater, turning to coat. Set aside on a plate.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook crumbed fish, in batches, until just cooked through,
5-6 minutes each side. Transfer to a paper towel-lined plate.

TIP: White fish is cooked through when the centre turns from translucent to
white.
TIP: Add extra oil between batches if needed so fish doesn’t stick to the pan.

• In a large bowl, combine cos lettuce, cucumber and a drizzle of olive oil and
vinegar. Season to taste.
• Divide crumbed white fish and creamy potatoes between plates. Serve with
cucumber salad. Enjoy!

Little cooks: Help toss the salad and plate up the finished dish!