Healthy Seed-crusted Fish & Chips
- Prep in:
- 10 mins
- Cook in:
- 30 mins
- Serves:
- 2
| Per Serving | %RI |
|---|---|
| KCAL 676 | 33% |
| Fat 30.4g | 43% |
| Sat Fat 3.8g | 19% |
| Sugar 3.5g | 3% |
| Salt 1.0g | 16% |
Method
- Preheat the oven to 190°C, 170°C Fan, Gas Mark 5.
- Mix the lemon zest with the seeds, a generous pinch of salt and plenty of black pepper. Tip half of this mix onto the cooked potatoes along with 1 tablespoon olive oil. Coat well, spread out on a baking tray and place in the oven (for about 25 mins).
- Meanwhile, add the flaked almonds to the remaining seeds mix with a dash of olive oil and toss to coat. Pile onto each fish fillet, pushing down to form a crust.
- When the potatoes look like they’re beginning to crisp up, add the fish to the oven for the final 15 minutes.To prepare the lemon mayonnaise; in a small bowl ix all the ingredients together and set aside.
- Serve with lemon wedges, lemon mayonnaise and peas.
TIP Use any leftover boiled potatoes in this recipe too..
Ingredients
2 fluffy potatoes, e.g. Maris Piper, boiled, drained and cut into medium/thick chips,
2 sea bass fillets (approx. 180g each), or use sea bream, haddock or cod fillets
Zest and juice of 1 lemon
3 tablespoons mixed seeds, pumpkin, sunflower, linseed, chia
2 tablespoons flaked almonds
For the lemon mayonnaise
3 tablespoons plain mayonnaise
Handful fresh parsley leaves, finely chopped
½tablespoon lemon juice
Peas, to serve
