An average portion of battered fish and chips from a chip shop can contain as many as 1,000 calories, whereas our version has 200! Cod and haddock are the best fish to use as they keep their shape and don’t fall apart. Instead of paprika you can dust the chips with hot chilli powder or cayenne, or even a pinch of dried herbs.
Prep Time: 10 minutes
Cook Time: 30-40 minutes
2 x 140g thick white fish fillets, boned and skinned
A few sprigs of flat-leaf parsley, roughly chopped
2 tbsp 0% fat Greek yoghurt
1 lemon, cut into wedges
salt and freshly ground black pepper
1 tsp paprika
Salt and freshly ground black pepper
1. Preheat the oven to 200°C, gas mark 6.
2. Peel the swede and cut it into thin chips. Spread them out on a non-stick baking sheet and lightly spray with oil. Dust with paprika and grind some sea salt and black pepper over the top. Bake in the preheated oven for 30–40 minutes until cooked, crisp and golden brown.
3. About 15 minutes before the swede chips are ready, lightly spray a baking tray with oil and place the fish fillets on top. Season with salt and pepper, then bake in the oven for about 15 minutes until the fish is cooked and flakes easily. If it seems to be getting a bit dry, cover it with some kitchen foil.
4. Serve the fish, sprinkled with parsley, with the swede chips and yoghurt. Squeeze the lemon wedges over the top.
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For more information regarding the Steps please contact a Consultant.