Fish and chips is a family favourite and a British classic, but as both elements are deep fried, it’s not the healthiest of choices. Try this alternative, which instead involves wrapping the fish in batter and baking.
Serves 2
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- 250g Maris Piper potatoes, spiralised thinly
- 4x 140g skinless thick cod fillets
- 4 tbsp chopped chives
- 3 tsp chopped dill
- 3 tsp chopped mint
- 4 tsp lemon thyme
- 2 tsp chopped black olives
- Cooking oil spray
For the salad:
-
- 2 medium tomatoes, sliced
- 1 shallot, finely chopped
- 2 tbsp chopped fresh parsley
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
- Salt and pepper
1. Heat the oven to 200C / Gas 6.
2. Cut each fish fillet in two through the middle so you have a top and a bottom piece.
3. Mix the herbs and olives together and divide between the fish, making sandwiches.
4. Wrap each one with ‘spiralised’ potato, as if you were tying string around it, and season well.
5. Spray with cooking oil spray and put on a baking tray. Cook in the oven for 20 minutes, until the potato is golden.
6. Meanwhile, prepare the tomato salad by dressing the sliced tomatoes with the other ingredients and leaving to sit.
7. Remove the fish from the oven and serve with the salad.