Recipe - healthy fish and chips
Healthy fish and chips: serves 4
A healthy twist on a classic favourite.
Quick, simple and oh-so-tasty.
YOU WILL NEED:
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.