Chef’s Choice: Healthier Fish and Chips

Nothing like a generous serving of fish and chips to cheer one up on a Sunday evening!

We made a healthier version of this all-time classic for your whole family to enjoy. Order the fresh ingredients in the Choice Box or in the Classic Box, and check out the recipe in advance at the end of this post.

What else is good next week?

Have a Meatless Monday and try the Sweet potato and Mixed Bean Chilli. It’s vegan, and low-carb! Or, if you feel like having a salad, choose the Broccoli Chickpea and Quinoa Salad with Hazelnuts and Almonds.

On Tuesday, take a trip to Asia without leaving the house! Chicken Katsu Curry, Korean Beef Bowls, Warm Thai Beef Salad or Asian Style Cabbage and Noodle Salad with Crispy Tofu are quick cures for travel fever.

Wednesday is a date night! Or at least you can make it one with our next week’s Gourmet Recipe: Lemon Garlic Rack of Lamb with Roasted Parmesan Asparagus and Potatoes.

Oven Baked Healthier Fish and Chips with Mushy Peas

Serves 4

Cooking time

Ingredients:

1.2 kg potatoes

700g cod fillets

90g flour

1 tsp salt

1/2 tsp black pepper

100g panko breadcrumbs

2 eggs

200g peas

20g butter

1/4 tsp salt

1 lemon, for serving

Method:

1. Preheat the oven to 220°C. Leave the skin on the potatoes and cut them into chips. Pat dry, and transfer to an oven tin lined with baking paper. Coat with olive oil, then roast in the oven for 10 minutes.

2. Meanwhile, pour the breadcrumbs onto a plate. Place the flour to another plate, and season with salt and pepper. In a bowl, beat the eggs lightly.

3. Pat dry the fish fillets. Coat them first with flour, then dip in the eggs, and finally coat with breadcrumbs. 

4. Transfer the breaded fish fillets to the oven, and continue baking for 15-20 more minutes, until the potatoes and the fish crust are golden. Season with salt and pepper.

5. Meanwhile, bring a pan of salted water to a boil, and cook the peas for 4-5 minutes.

6. Drain the peas and mash with butter and salt in a small bowl. Serve the fish and chips with the mushy peas and lemon wedges.

Per serving:

Cal 476

Carb  55g

Prot 42g

Fat 9g