Looking for a healthy fish and chips recipe? We don’t blame you! When the weather is warm, there’s nothing quite like a hot and fresh bundle of fish and chips. Akin to a beach day or evening picnic in the park, it’s a meal laden in summer memories.
Replacing greasy batter with a zesty lemon and crunchy dukkah coating, and swapping traditional potato fries for sweet potato wedges, our take on the classic amps up the nutrients without compromising on flavour.
Flathead is a source of omega-3 DHA and protein, while sweet potatoes are full of vitamin C and betacarotene. Better yet, accompanied by a crunchy slaw it’s a delicious way to help your family eat the rainbow.
Servings: 2
Total Time: 45 minutes
Ingredients
- 1 large sweet potato, cut into wedges
- 2 flathead fillets*
- ½ lemon
- 1 tbsp dukkah
- 3-4 stems kale, chopped
- 1/8 red cabbage, thinly sliced
- 1/8 white cabbage, thinly sliced
- 1 carrot, grated
- ½ beetroot, grated
- ½ avocado, diced
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar**
Method
1. Preheat the oven to 180֯C and line a tray with baking paper.
2. Place sweet potato wedges on the lined tray, spray with olive oil, season with salt and pepper, and bake for 20-30 minutes.
3. Meanwhile, squeeze lemon over the flathead, sprinkle with dukkah and gently toss so that the fillets are evenly covered.
4. To prepare the slaw, toss the vegetables in a large bowl and drizzle with olive oil and balsamic vinegar.
5. When the sweet potato is almost finished, lightly spray a saucepan with olive oil, add the fillets and cook over medium heat for 3-5 minutes on each side.
Notes
* Flathead can be substituted for any white fish fillets. For a fish-free option, chicken is a suitable alternative.
** Substitute olive oil and balsamic vinegar for a milder dressing to make this recipe suitable for children with sensitive tastebuds.
If you’re looking for more delicious and nutritious dinner inspiration why not try whipping up one of our other healthy recipes?
Healthy Recipes: Loaded Nachos (That Are Actually Good For You)
