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%

For this recipe, boil the potatoes in a pan of hot water. Once soft, drain the potatoes and cut into medium/thick chips.

 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 Rooster potatoes, boiled and drained. Cut into medium/thick chips.

2 sea bass fillets (approx. 180g each) (for an alternative, 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 Rooster potatoes, boiled and drained. Cut into medium/thick chips. 2 sea bass fillets (approx. 180g each) (for an alternative, 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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