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Mini fish & chips with rocket & caper mayo
350g Strong Roots Oven Baked Sweet Potato Fries
2 x 220g packs Breaded Lemon Sole Goujons
3 tbsp Cooks' Ingredient Nonpareille Capers, drained and finely chopped, plus extra to serve
20g wild rocket, finely chopped, plus etxra leaves to serve
1 unwaxed lemon, zested, then cut into wedges
Preheat the oven to 200ºC, gas mark 6. Spread the sweet potato fries out in a single layer on a large baking tray. Roast for 8 minutes. Add the fish to another large tray and roast for another 14 minutes. Season both with salt and set aside to cool for 5 minutes.
Meanwhile, make the dip by stirring together the mayonnaise, capers, chopped rocket and lemon zest; season.
Put 2-3 goujons and 4-5 chips into paper cups, muffin cases or cones (see tip, below) and scatter with extra rocket leaves. Serve with the rocket and caper mayonnaise and lemon wedges to squeeze over.
To make cones for your fish and chips, cut rectangles of baking parchment about 10cm x 14cm, then cut similar-sized rectangles of coloured paper or newspaper. Put a piece of parchment on top of a piece of coloured paper ornewspaper, roll into a cone and secure with tape.
Typical values per serving when made using specific products in recipe
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