HEALTHY FISH AND CHIPS

This is a very simple recipe where you cook the chips in the oven with only a bit of oil and add this delicious topping to the fried fish. Preparation and cooking take only about 45 minutes.

INGREDIENTS:
2 fish fillets
3 potatoes
1 sweet potato
paprika
olive oil
salt & pepper
For the sauce
1 - 2 Tbsp parsley, finely chopped
1/4 cup almond flakes
2 Tbsp capers
juice of 1 lemon
15 g butter

METHOD
Preheat oven to 180C.
Peel the potatoes and cut them into wedges.
Put them in a large bowl and sprinkle with paprika to your liking and add some olive oil.
Toss wedges to coat and put on a baking tray lined with baking paper.
Potatoes should be on a single layer.

Bake in the oven for about 25 minutes or until brown and cooked.
Put the flaked almonds in a small frying pan over low heat and roast until lightly brown.
Make sure you keep an eye on the pan so they do not burn.
Stir every now and then.
Keep apart.

When potatoes are almost cooked, put a bit of olive oil in a frypan.
Season the fish fillets with salt and pepper.
Cook the fillets until they have a nice golden colour and turn over.
When cooked, remove the fillets from the pan and put them on a plate with the chips.
In the same frying pan, add the butter and melt it.
Add the parsley, capers and almonds and stir for about 1/2 minute.
Pour in the lemon juice and stir.
Remove from heat.
Pour sauce over the fish fillets and serve immediately.

SERVES 2

You can use any type of fish fillets. I have made it with snapper, hoki, salmon... Today we had swordfish. It was really lovely with the almonds, capers, parsley, lemon juice and butter sauce.

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