Roast lemon coley with samphire, tartar sauce and oven baked olive oil chips

Submitted - Ben
Views - 339
Serves - 2

Ingredients

Coley:

Two pieces coley
Half lemon sliced
Olive oil
Salt and pepper

Tartar sauce:

200g mayonnaise
2 small gherkins , chopped
2 tbsp capers , roughly chopped
1 small shallot , very finely chopped
1 tsp horseradish sauce
½ tsp dry or made mustard
2 tbsp finely chopped fresh parsley

Maris piper potatoes
200g samphire

Method

First make the tartar sauce:

Mix all the ingredients together, cover and chill for at least an hour before serving.

Preheat oven to 200

For the chips:

Peel or scrub spuds, chop into chips, put in an oven tray and add plenty of olive oil, salt and pepper.
Place in the oven, turning every 10 minutes and bake for 20-30 mins

For the coley:

Cover the coley with the sliced lemon, drizzle with olive oil, add s and p, place in an oven dish and bake for 20 mins.

Steam the samphire for 2 mins.