Healthy Fish and Chips |
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Serves 4 |
Prep 25 mins |
Cooking 35 mins |
Easy |
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Ingredients |
750g sweet potatoes
2 tbsp light olive oil
1 tsp sweet paprika
4 white fish fillets, such as cod or haddock, approx 150g each
75g breadcrumbs 1 lemon, zested
25g Parmesan, finely grated
2 tbsp chopped parsley peas, to serve
lemon wedges, to serve
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Preheat the oven to 200°C/fan 180°C/gas 6. Cut
the sweet potato into thick wedges and place in a shallow
roasting tray. Pour over half the olive oil, season well
and sprinkle with the paprika, if using. Mix well to
combine. Bake for 30 minutes in the preheated oven,
turning halfway through.
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Meanwhile, season
the fish fillets and place well apart on a lightly oiled
baking sheet. Put the breadcrumbs in a large shallow dish,
then add the lemon zest, Parmesan, parsley and the
remaining oil. Season well and mix together. Divide the
crumbs evenly between the fish fillets, pressing onto the
top of each one.
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Bake on the top shelf of the
oven for the last 10-12 minutes of the sweet potatoes’
cooking time, or until the crumbs are golden, the fish is
opaque and the potatoes are golden and crisp. Serve with
peas and lemon wedges.
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