Tuesday 28 January 2020

Recipe - healthy fish and chips


Healthy fish and chips: serves 4

A healthy twist on a classic favourite.

Quick, simple and oh-so-tasty.


750g sweet potatoes, cut into thick wedges

2 tbsp olive oil

50g fresh breadcrumbs

Zest 1 lemon

2 tbsp chopped flat-leaf parsley

4 x thick white fish fillets

200g cherry tomato

Lemon wedges to serve


Heat oven to 200°C/180°C fan/gas 6. Place the wedges in a shallow roasting tin and drizzle over half the olive oil. Bake for 30 minutes, turning halfway through. Combine the breadcrumbs with the lemon zest and parsley, then season well. Top the fish fillets evenly with the breadcrumb mixture, then drizzle over the remaining oil. Place in a roasting tin with cherry tomatoes and bake in the oven for the final 10 minutes of the chips' cooking time. Serve with lemon wedges and peas, if desired.

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