Healthy Seed-Crusted Fish & Chips

Per Serving

RI%

KCAL

676

33%

Fat

30.4g

43%

Sat Fat

3.8g

19%

Sugar

3.5g

Salt

1.0g

16%

Prep in:

10 mins.

Cook in:

30 mins.

Serves:

2 Cost per Serving

Potato Type

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

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..

Find more recipes like this one Lunch & Dinner, Mains, Meal Occasions, Party Favourites, Seafood Celebration, Seasonal Recipes, Spring, Whitefish

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