Fish and gomasio chips with tartare sauce
Fish
30 Min
medium
4 People
Rating starstarstarstarstar
Gomasio is dry Japanese condiment also known as sesame salt. We’ve used it to jazz up your traditional fish and chips with crispy gomasio parsnip chips, white fish fillets and a tartare sauce.

No Fish option - replacement is chicken schnitzels.
1. Set oven to 200ºC.
Add sesame seeds and 1/2 tsp salt to a small food processor. Blend into a crumb consistency.

2. Cut parsnips into chips. Whisk together egg. Coat chips in egg wash and then sesame crumb. Lay on lined oven tray and roast in oven for 20-25 minutes until golden and cooked through.

3. Halve tomatoes. Dice cucumber and capsicum. Toss together in a bowl with 1 tbsp vinegar and 1 tbsp olive oil. Set aside. Season with salt and pepper.

4. Finely chop dill. Combine with 1/2 crushed garlic clove and yoghurt. Season to taste with salt and pepper.

5. Coat fish with 1 tbsp oil and 1 tsp smoked paprika. Cook in pan over medium-high heat for 3-4 minutes on each side, or until cooked through.

6. Divide fish, salad and chips among plates. Serve with tartare sauce and lemon wedges.

Notes:
You can also leave the sesame seeds whole or coat the fish instead of the chips.

No Fish option - replacement is chicken schnitzels.

Increase cooking time to 10 minutes or until cooked through.
sesame seed mix 1 packet (80g)
Parsnips 800g
Cherry tomatoes 1 punnet (200g)
Lebanese cucumber 1
Green capsicum 1
dill 1 packet
Natural yoghurt 1 tub (200g)
white fish fillets 2 packets
lemon 1/2

From your pantry:
oil (for cooking + olive), salt, pepper, egg (1), garlic (1/2 clove), red wine vinegar, smoked paprika