Oven-cooked chips and omega-loaded seeds make for a much healthier version of the standard fish-bar fare
Healthy seed-crusted fish and chips
Prep: 10 mins
Cook: 30 mins
2 fluffy potatoes, boiled and drained, cut into medium/thick chips
2 sea bass fillets (approx 180g each) (or use sea bream, haddock or cod)
1 lemon, zest removed (juice reserved for lemon mayo)
3 tbsp mixed seeds (pumpkin, sunflower, linseed, chia)
2 tbsp flaked almonds
For the lemon mayonnaise
3 tbsp mayonnaise
Handful parsley leaves, finely chopped
½ tbsp lemon juice
Salt and pepper
Peas (to serve)
Preheat the oven to 190C/170C fan. Mix the lemon zest with the seeds, a generous pinch of salt and plenty of black pepper. Tip half of this mix onto the cooked potatoes along with a tablespoon of olive oil. Coat well, spread out on a baking tray and place in the oven (for about 25 mins).
Meanwhile, add the flaked almonds to the remaining seed-mix with a dash of olive oil and toss to coat. Pile onto each fish fillet, pushing down to form a crust. When the potatoes look like they’re beginning to crisp up, add the fish to the oven for the final 15 minutes.
Serve with lemon wedges, lemon mayonnaise and peas. Leftover boiled potatoes could be used in this recipe.