Today the UK celebrates Fish and Chips Day! We’re sharing a healthy version of a recipe from Tesco Real Food.
Check it out, and a leave a comment below if you made it and enjoyed it!
750 g (1 1/2 lb) sweet potatoes
1 tbsp of olive oil
4 cod fillets á 150 g (5 oz)
75 g (3 oz) almond flour
2 tbsp grated zucchini
25 g ( 1oz) parmesan, finely grated
salt, black pepper
rapeseed oil for cooking
peas to serve
lemon wedges, to serve
Healthy fish & chips (Baked cod with almond crust served with sweet potato wedges)
Do as follow: Preheat the oven to 200 °C / 392 F. Cut the sweet potato into wedges and place them on a baking sheet. Drizzle with olive oil and sprinkle sea salt. Bake in the oven for approx 40 minutes.
Put almond flour, grated parmesan, and zucchini together with salt and pepper in a bowl.
Place four fish fillets on a greased baking sheet. Put the mixture on top of the fish fillets and bake on the top shelf of the oven for the last 15 minutes of the wedges’ cooking time, and until the mixture is golden brown and the fish are over 52 °C / 124 F. Serve together with peas and lemon wedges.
looks crisp outside and tender inside, perfect!
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