Preheat the oven to 200°C/400°F/Gas mark 6. Line a baking tray with paper.
Toss the vegetable batons in the oil with salt and pepper - spread in a single layer over the baking tray and bake for 20 minutes.
Mix almond meal and lemon zest with a bit of salt and lightly coat one side of the fish fillets.
Remove vegetables from oven, gently flip batons and make space in the middle for the fish fillets - return to the oven and bake for another 15 minutes until the fish is cooked through and the “chips” are browned.
Serve each fish fillet on a bed of rockets with the chips and a squeeze of lemon juice.
If making for a family or on a non-fasting day, feel free to include some potato or sweet potato.
Ingredients
Directions
Preheat the oven to 200°C/400°F/Gas mark 6. Line a baking tray with paper.
Toss the vegetable batons in the oil with salt and pepper - spread in a single layer over the baking tray and bake for 20 minutes.
Mix almond meal and lemon zest with a bit of salt and lightly coat one side of the fish fillets.
Remove vegetables from oven, gently flip batons and make space in the middle for the fish fillets - return to the oven and bake for another 15 minutes until the fish is cooked through and the “chips” are browned.
Serve each fish fillet on a bed of rockets with the chips and a squeeze of lemon juice.
If making for a family or on a non-fasting day, feel free to include some potato or sweet potato.
