HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLemon Pepper Crumbed Fish
Lemon Pepper Crumbed Fish

Lemon Pepper Crumbed Fish

with Chips & Garlic Aioli

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We can all agree that fish and chips is a combo adored by all. Well, this dish has stepped it up a notch with tender white fish fillets, coated in a crunchy lemon-pepper panko crumb. With a side of baked chips and a refreshing salad - it really doesn't get any better than this.

Tags:Low Calorie

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 unit


1 unit


½ unit


2 sachet

lemon pepper spice blend

½ packet

panko breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)

1 packet

white fish fillets


1 bag

salad leaves

1 packet

garlic aioli


Not included in your delivery

olive oil

4 tsp

plain flour


¼ tsp


1.5 tbs


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2300 kJ
Fat22 g
of which saturates2.4 g
Carbohydrate48.3 g
of which sugars7.1 g
Dietary Fibre0 g
Protein36.5 g
Cholesterol0 mg
Sodium1080 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm chips. Place the chips on an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Bake on the top shelf of the oven until tender, 20-25 minutes.

TIP: Cut the potato to the correct size so it cooks in the allocated time!


While the chips are baking, roughly chop the tomato. Slice the lemon (see ingredients list) into wedges. In a medium bowl, combine a generous squeeze of lemon juice, olive oil (1 tbs for 2 people / 2 tbs for 4 people) and a pinch of salt and pepper. Set aside.


In a shallow bowl, combine the plain flour, the salt and lemon pepper spice blend. In a second shallow bowl, add the milk. In a third shallow bowl, place the panko breadcrumbs (see ingredients list). Dip the white fish fillets into the flour mixture, followed by the milk, and finally in the panko breadcrumbs. Set aside on a plate.


When the chips have 10 minutes cook time remaining, heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, add the crumbed fish and cook until golden and just cooked through, 2-3 minutes each side. Transfer to a plate lined with paper towel.

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


Just before serving, add the mixed salad leaves and tomato to the medium bowl with the lemon dressing. Toss to coat.


Divide the lemon pepper crumbed fish, chips and salad between plates. Serve with the garlic aioli and any remaining lemon wedges.