Maeve’s Healthy Fish and Chips

Yum, this is really easy and tasty. You can use sweet potato instead of parsnip, and roast other veggies to go along with it if you like. I used Pacific wild halibut last time I made this – scrumptious!

8oz of white fish per person (remember to check Monterey Bay Guide before you buy)
1 or 2 small parsnips per person
1 tablespoon of olive oil per person
1 tablespoon of ground almonds and 1 tablespoon of whole wheat flour per person
Beaten egg (1 egg for every 2 people)

Heat the oven to 425F. Spray oil on to 2 baking sheets.
Cut the parsnips to the size of fat French fries. Place on a baking sheet, drizzle with olive oil and put them in the oven for 20 minutes while you are preparing the fish. When the parsnips are in the oven, dip pieces of fish into beaten egg, then coat with the nut/flour mixture. Place the fish on the other baking sheet and put them in the oven with the parsnips for a further 10 minutes. Serve with wedges of fresh lemon.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s