A super healthy take on traditional fish and chips packed with nutrient-dense ingredients
2 filletsWhite fish* e.g. cod, haddock, hake
1/2 cup (50g )Blanched Almond Flour
1/2 cup (50g)Desiccated coconut
1 lemonLemon zest
2Garlic cloves, minced
1 teaspoonDried oregano
1 tablespoonFresh parsley
1 tablespoonFresh chives (optional)
2Free range eggs
Preheat the oven to 180°C fan/gas 6/ 350°F.
In one bowl beat the eggs. In another bowl combine, coconut & almond flour, garlic, fresh and dried herbs. Season the mixture well with a good pinch of sea salt and black pepper.
Cut the fish into thick fish fingers.
Dip the fish first in the eggs then in the coconut & almond mixture and coat well.
Place the coated fish fingers on a baking tray lined with parchment paper and bake for 10 mins on one side before turning and baking for another 5-6 mins on the other side until cooked through. Keep an eye that they don’t burn for the last few minutes!
Serve with butternut squash fries and sugar-free ketchup
*Ask your fish monger to remove the skin and bones for you as this will save you a lot of time later.