A family favourite that you can enjoy without feeling the need to make them another meal. Fish and Chips is the ultimate Friday night meal, and you’ll love this lower-carb version. It’s easy to add some extra potato or sweet potato for those not fasting in the family.
Gabrielle Newman is the Nutritionist and Recipe Developer for The Fast 800, an online programme devoted to helping people live healthier, better quality lives by offering healthy recipes, meal plans, organisational resources and a science-based framework for a healthy lifestyle.
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.
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