Healthy Fish and Chips
Jemma O'HanlonIngredients:
Serves 2
Chips
- 1 golden Australian sweet potato
- 3 Australian potatoes (different colours)
- 2 tbsp Australian extra virgin olive oil
- 1-2 sprigs fresh Australian rosemary
- 1 head of fresh Australian garlic
- Pinch sea salt
- Cracked black pepper
Salad
- ½ ripe Australian avocado
- 2 cups Australian rocket
- 2 tbsp Australian extra virgin olive oil
- 1 tbsp Australian lemon juice
- ½ tsp Dijon mustard
- Cracked black pepper
Fish
- 1 tbsp Australian extra virgin olive oil
- 2 fresh fillets of salmon, skin on
- Pinch sea salt flakes
To serve
- ½ Australian lemon, sliced width wise
Method:
- Prepare the chips by slicing the sweet potato and potatoes into chip size batons (keep the peel on).
- Place on an oven tray lined with baking paper with head of garlic (leave whole).
- Drizzle over olive oil and sprinkle with rosemary, sea salt and black pepper.
- Place in oven at 200°C for about 30 minutes or until the chips are crispy and golden brown.
- Prepare the green salad by slicing the avocado and placing it in a bowl with the rocket.
- In a jar place the olive oil, lemon juice, Dijon mustard and pepper, and shake. Pour over greens and toss gently through.
- Prepare the fish by patting dry with paper towel and sprinkling skin with sea salt.
- Heat olive oil in pan until hot but not smoking. Place salmon in, skin side down and cook for a couple of minutes or until the skin is crisp and golden.
- Flip over and cook for another couple of minutes. Remove from the heat, take out of pan and allow to rest on a separate surface.
- Place lemon half flat side down on the pan just used, place over medium heat for a couple of minutes or until lightly charred.
- On a serving plate place the green salad, lemon, fish and chips and enjoy.
Tip: Trial different herbs and spices on your homemade chips to mix it up. If you like your salmon cooked solid all the way through, heat on the pan for slightly longer each side.
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