A serious classic and would you believe one that I’ve never made before?
Until now that is.
Fish & Chips – the dish enjoyed by so many of us and linked to whimsical summer holiday memories. For me, not so much as fish has never been my preferred protein choice. Yes, shocking I know. The immense nutritional benefits of these swimming creatures has never been lost on me though I’ve not been able to bring myself to love the stuff. Tolerate though not love.
Again, until now.
Fish truly is brain food and the experts tell us that we can enjoy the sustainable and fresh variety 3 times a week. You know I’m not a fan of nutritional rules (other than to eat awesome wholefoods!) so I say eat it when you feel like it and know that you’re doing your body and mind a great service when you do.
My take on this classic dish is all about baking and keeping that flavour locked in.
Baked fish rocks! It’s super quick, uncomplicated and packed full of flavour. It also means you can swing by your local fishmonger after work and 30 minutes after coming home have a delicious dinner ready for you.
This recipe uses white fish as I find that variety the most palatable however if you are comfortable with other types of fish, by all means get creative! Keep in mind however that the cooking times may vary should you choose to do so.
How are making these chips then? With magical sweet potato is how! Don’t get me wrong, I’m all about a good potato though in this case, the sweet potato provides an awesome sweetness and I feel an easier-to-create crunch factor. In addition, we’re going to add a few kitchen staples to further enhance the fish and really bring this clean, healthy & nutritious dish to life.
I promise, it doesn’t get much easier than this and I really hope you enjoy adding this recipe to your weekly meals.
- 2 de-boned white fish fillets
- ½ sweet potato
- 2 teaspoons olive oil
- Salt & pepper
- 1 cup baby spinach leaves
- 6 cherry tomatoes, washed & halved
- Thin slices red onion
- 2 teaspoons lemon juice
- 4 fresh thyme sprigs
- Preheat oven to 200 degrees (electric)
- Wash sweet potato well and cut into chips
- Coat well with 1 teaspoon olive oil, salt & pepper
- Bake for 30-40 minutes until starting to crisp & set aside
- Place ½ cup spinach in the middle of a sheet of foil & top with the fish fillet
- Season & cover with tomatoes, onion & thyme
- Coat with other teaspoon of olive oil & lemon juice
- Fold into a parcel & repeat with other fish fillet
- With 18 minutes to go for the sweet potato chips, put the fish in to bake
- Remove both from the oven & serve immediately
This recipe is part of the FREE 7 Day Clean Eating Meal Plan available exclusively to subscribers of my site. Be sure to sign up at the bottom of this page so that you can immediately receive an entire week of recipes just like this one in a gorgeous and easy to use eBook available on all devices.
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