Fish n’ chips is one of my children and many other children’s favourite meal. The regular fish n’ chips that you get when you eat out is unfortunately rather low on nutritional value, and high in fat. The fish is heavily battered and deep fried, and so are the fries. To add to that, vegetables are usually not served with them. And if they are, it’s a coleslaw made with bottled mayo, so that pretty much negates the nutritional value of the vegetables! Despite this not being the healthiest choice, I still do let my children eat it on occasion. However, when at home, where I have control, here is my healthy take on this popular dish.
Ingredients (Serves 4):
- 2 fillets white fish (e.g Lemon Sole)
- ½ cup almond meal*
- 1 egg
- Coconut oil
- 2 to 3 sweet potatoes
- 3 cups vegetables (e.g. broccoli, cauliflower, carrots, asparagus)
- Salt and pepper
*You can buy ready made almond meal or make your own by blending almonds in a food processor.
- Preheat the oven to 200 degrees. Peel (optional) and slice the potatoes in to chips. Place the chips in an oven proof dish and drizzle some coconut oil and sprinkle some salt. Place in the oven and cook until the chips have a golden tinge.
- Chop up your vegetables of choice and place in a steamer. Remember not to over cook your vegetables and let them have a bit of crunch.
- Clean the fish and slice in to strips.
- Crack the egg in a bowl and beat it.
- Coat the fish in the egg and then the almond meal. Then coat the fish with just a little bit of oil and lay the fish in a baking dish. Cook in the oven for about 20 minutes.
This is such a great meal for the whole family.