Healthy Seed-crusted Fish & Chips

Healthy seed-crusted fish & chips
Prep in Prep in:
10 mins
Cook in Cook in:
30 mins
Serves 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.

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 1tbsp 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.

Serve with lemon wedges, lemon mayonnaise and peas.

TIP Leftover boiled potatoes could be used in this recipe.

 

Ingredients

2 fluffy potatoes (such as Maris Piper), boiled and drained, cut into medium/thick chips,

2 sea bass fillets (approx. 180g each) (or use sea bream, haddock or cod)

1 lemon, zest removed (juice reserved for lemon mayo

3tbsp mixed seeds (pumpkin, sunflower, linseed, chia)

2tbsp flaked almonds

 For the lemon mayonnaise

3tbsp mayonnaise

handful parsley leaves, finely chopped

½tbsp lemon juice

salt and pepper

peas (to serve)

2 fluffy potatoes (such as Maris Piper), boiled and drained, cut into medium/thick chips, 2 sea bass fillets (approx. 180g each) (or use sea bream, haddock or cod) 1 lemon, zest removed (juice reserved for lemon mayo 3tbsp mixed seeds (pumpkin, sunflower, linseed, chia) 2tbsp flaked almonds  For the lemon mayonnaise 3tbsp mayonnaise handful parsley leaves, finely chopped ½tbsp lemon juice salt and pepper peas (to serve)

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