Herb-spiced Fish & Chips
PREP 10 MIN•COOK 30 MIN
It's easy, it's comfort food ... and it just happens to be good for you! Dan's breaded fish with sweet potato chips (AKA fries!) is high in minerals, healthy fats and protein. For the perfect finishing touch, squeeze a little lemon onto your fish and dip your chips in tzatziki.
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EF
GF
NS
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Number of servings
2
400g sweet potatoes, orange cut in wedges
2 tsp olive oil
salt & pepper, to taste
350g white fish fillets
2 cups (60g) mixed salad leaves
1 tbs lemon juice
2 tbs tzatziki (or dairy-free alternative)
Seasoning:
1 tsp dried oregano
1 tsp chia seeds
1 tsp sesame seeds
1 tsp lemon zest
Preheat oven to 180°C/fan 160°C/gas 4 and line a roasting tray with baking paper.
Toss sweet potato with half the oil, season with salt and pepper and roast for 30 minutes or until tender inside and crispy outside. (You can place potatoes on a wire rack on the tray to get maximum air circulation for a crispier chip.)
Combine seasoning ingredients in a small bowl and set aside.
Just before chips are cooked, heat a non-stick frypan pan over medium heat. Rub fish with remaining oil and season with salt and pepper. Sear fish on one side in the hot pan for 4-5 minutes, flip and sear on the other side for a few minutes and transfer to serving plates.
Whilst fish is cooking, toss salad leaves with lemon juice, season with salt and pepper and divide between plates.
Add fish, season with spice mix and serve with chips and tzatziki.
Energy (kJ)
1716 kJ / 410 cals
Protein
43.9 g
Fat
10.4 g
Sat. Fat
2.2 g
Carbs
30.8 g
Sugar
12.7 g
Fiber
8.2 g
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