This is a healthier alternative to the classic british takeaway. The crumb is really tasty and its a quick and simple midweek meal!
Ingredients
1tbsp olive oil
440g potatoes, scrubbed
2 fillets of white fish, skin removed (I have used 150g cod fillets)
1 slice seeded Wholemeal bread (I use Hovis seed sensation)
1 Lemon
Fresh parsley
Method
1. Heat your oven to 200C. Chop your potatoes into chips, I did mine quite skinny and will keep them chunkier next time.
2. Dry them as much as you can with some kitchen roll and pop them in a bowl with half the oil and mix. Spread them out on a not stick baking tray or on a sheet of baking parchment. Place in the oven for 40 minutes while you prepare the fish, turning half way through
3. Put the bread in a food processor with the parsley and pulse until the texture is crumb like. Remove and grate in the lemon zest and add the rest of the oil, season then mix
4. Place your fish fillets in a baking tray and top each with the crumb mix. Squeeze with a little of the lemon juice. Bake with the potatoes for the last 10-15 minutes until the fish is cooked through.
Serve with an extra wedge of lemon
Nutrition per portion*
Calories 440
Protein 34g
Carbohydrate 51g
Fat 11g
Fibre 7g
This is a repeat on our menu, great anytime of the year. Nom! X
*Please remember that nutritional information stated in these recipes depend on weights and actual products used so yours may vary.
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