If you’re craving fish and chips but want to make it healthier, this one’s for you. Served with healthy ingredient swaps like quinoa crumbs, sweet potatoes and fresh peas, it’s easy to get hooked on this recipe. Just don’t forget to wrap it up in some newspaper before serving!
Give your fish and chips a facelift with this quinoa crusted dinner hero.
Prep time
20m
Cook time
45m
Serves
2
Ingredients
13
Ingredients
- 2 large sweet potatoes, cut into wedges
- 1 tbsp extra virgin olive oil
- 2 tbsp fresh rosemary, roughly chopped
- 4 cloves garlic, finely chopped
- 2 cups fresh-shelled peas
- 1 handful fresh mint
- 2 tbsp verjuice
- 1 lemon, juiced
- 1/2 cup wholemeal flour
- 2 egg whites, lightly beaten
- 1/2 cup quinoa flakes
- 2 tbsp chives, finely chopped
- 300g fish fillets, sliced into portions
- Lemon wedges and freshly sliced chives to serve
Method
Step 1:
Pre-heat oven to 220°C on fan bake.
Step 2:
In a large bowl, toss the sweet potatoes, olive oil, rosemary and half of the garlic until the wedges are nicely covered. Arrange the wedges evenly onto a lined baking tray then place in the oven.
Step 3:
Bring a small pot of water to the boil, then add your peas and cook them until they’re tender but still nice and bright.
Step 4:
Place the drained peas into a food processor with the remaining garlic, mint, verjuice and lemon juice, and pulse until smashed into a rough mix. Keep warm and set aside.
Step 5:
Set up 3 bowls: One with flour, one with egg whites and one with quinoa and chives.
Step 6:
Working in a line, crumb your fish fillets by first covering them in flour, then in egg and then in quinoa. Repeat until all your fish is nicely crumbed.
Step 7:
After your wedges have been cooking for 20 minutes, flip them and add your fish fillets to the tray. Cook for 10 minutes.
Step 8:
Flip your fish and continue baking for another 5 to 10 minutes, until everything is done.
Step 9:
Serve on some good-old-fashioned newspaper or baking paper with lemon wedges and a sprinkle of fresh chives.
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