Fish and chips don’t have to mean an unhealthy, oil-laden version down at the local fish and chip shop. This healthified version is full of flavour and good-for-you nutrients that will help you feel full and nourished without the grease-induced tummy ache.
Serve with a simple green salad and a generous spoonful of sauerkraut for a boost of prebiotics your gut will love.
Ingredients
for the chips:
- 1 small sweet potato, cut into wedges
- 1 tablespoon extra virgin olive oil
- Pinch of unrefined sea salt and pepper
for the fish:
- ¼ cup tapioca flour
- ½ lemon, zest
- Pinch of unrefined sea salt and pepper
- 1 x 5 - 7 oz (150 - 200g) firm white fish fillet (Mahi Mahi, Snapper, or Barramundi)
- Extra virgin olive oil, for cooking
for the simple green salad:
- 1 medium cucumber, diced
- ¼ red onion, finely sliced
- 1 baby romaine (cos) lettuce head, roughly chopped
to serve:
- ½ lemon, juiced
- 1 tablespoon sauerkraut
- 1 tablespoon vegan mayonnaise
Method
- Preheat the oven to 350°F (180°C) and evenly place sweet potato on a baking sheet lined with parchment paper.
- Drizzle with olive oil and season with sea salt and pepper. Place in the oven to bake for 20 - 30 minutes until crisp and golden brown.
- While the chips are baking, in a small bowl, mix the tapioca flour, lemon zest, and season with sea salt and pepper.
- Coat each fillet in the flour mixture, coating each side evenly. Set aside.
- Heat the olive oil in a frying pan over medium heat and pan-fry the fish for about 3 minutes on each side.
- Prepare the salad.
- Serve the fish with the crispy, oven-baked chips, the simple green salad, a squeeze of lemon, sauerkraut, and the paleo mayonnaise.
With thanks to the team at Food Matters for this delicious recipe!
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