By Reece Carter | Nutritionist
Published 2 December 2024
10m
1h 10m
4
8
Try a fresh take on fish and chips tonight with this recipe for quinoa crusted fish with minted pea smash and sweet potato wedges.
Level up your fish skills with expert tips on buying and preparing fish, then create your own fresh and flavourful summer fish curry
Nothing says ‘summer in Australia’ like fresh fish coated in fragrant citrus and a hint of chilli, served with a side of cool, juicy mango salad.
Prawns are an Aussie summer staple. Check out our recipe for prawn laksa with a homemade curry paste and crispy veggies!
Step 1:
Bring a large pot of lightly salted water to the boil and add the potatoes. Allow the water to come back to the boil, then cook for 5 to 7 minutes or until you can pierce the pieces with a fork but they still hold their shape. Remove from heat and strain.
Step 2:
Lay the chips out on a large metal baking tray, cover in cheesecloth or something similar that will allow the steam to escape, and leave for 30 to 60 minutes to ‘dry out’.
Step 3:
Meanwhile, pre-heat oven to 220°C.
Step 4:
Combine the paprika, onion powder and cayenne in a bowl, and stir to combine.
Step 5:
Once the potatoes are ready to roast, spray lightly with extra virgin olive oil spray and sprinkle with the spice mix. Season with sea salt and pepper, then transfer to the oven. Cook for 30 to 35 minutes or until golden and crispy.
Step 6:
Meanwhile, lightly spray your fish fillets with extra virgin olive oil. Cook on a hot barbecue for 2 to 3 minutes. Flip and cook for a further 2 to 3 minutes on the other side, or until the fillet is cooked through and the flesh is flaky. You can also cook under a hot grill or in a frying pan.
Step 7:
Serve the fish with a side of your homemade chips, a big green salad and a lemon wedge.
