Michelle bRidges
Baked fish and chips
Deep-fried battered fish and chips ... Taste: greasy. Nutritional value: questionable. After effects: bloated, queasy tummy. Baked fish with sweet potato chips ... Taste, nutritional value and after effects: sensational! You can spice up this dish by adding herbs and spices to the breadcrumbs: try crushed dill seeds, fresh tarragon or fresh thyme.
olive oil spray
300g sweet potato, peeled
250g firm white fish fillets
1 tbsp plain flour
1 small egg, lightly beaten
¼ cup fresh breadcrumbs
sea salt (optional)
lemon wedges, to serve
2 large handfuls mixed salad leaves, to serve
Preheat oven to 220ºC. Line 2 baking trays with baking paper and lightly spray with oil.
Cut sweet potato into 1.5cm-thick slices. Cut slices into chips and place on prepared tray. Spray lightly with oil and bake for 30 minutes, turning occasionally.
Meanwhile, cut fish into 15cm x 5cm strips. Toss in flour, then dip in egg and coat with breadcrumbs. Place on second tray and place into oven with sweet potato. Bake fish for 5-10 minutes, depending on thickness.
Serve baked fish with chips, a pinch of salt, if desired, lemon wedges and mixed leaves.
Recipe from Crunch Time Cookbook (Viking) by Michelle Bridges.
SERVES 2
From: Sunday Life