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.
Similar Recipes
Picnic Cheese Board
Ingredients: Hard Cheese Soft Cheese Blue Cheese 1 baguette A bunch of Green Grapes Honeycomb Salami (sliced) Smoked Salmon Dip Artisan Crackers Beetroot dip Poppy Seed Skordalia Dip Dukkah Stuffed Bell Peppers Marinated Olives (pitted) Method: There are no rules or...
Roasted Brussel Sprout Salad
Ingredients: 700g sprouts (500g trimmed whole, 200g thinly sliced) 3 garlic cloves, crushed 100g kale, thinly shredded 1 red onion, thinly sliced 150ml olive oil 3 lemons, juiced 2 anchovies in oil, chopped 2 tbsp wholegrain mustard 80g hazelnuts, toasted and...
Salt & Pepper Squid Cones
Ingredients: 1 tbsp sea salt flakes 1 tbsp cracked black pepper 8 cleaned squid tubes, thinly sliced Vegetable oil, for deep-frying 1 cup self-raising flour ½ cup mayonnaise Lemon wedges, to serve Method: Place the salt and pepper in a large bowl and mix to combine....
Zucchini Flower & Ricotta Tart
Serves 4 Ingredients: 2 sheets frozen puff pastry, thawed and halved 500g fresh ricotta 8 slices prosciutto 2 tbsp white balsamic vinegar 2 tbsp extra virgin olive oil Sea salt and cracked black pepper 6 zucchini flowers, halved and stamens removed, or 1 zucchini,...
Orecchiette with Broccolini
This recipe is brought to you with the help of our friends at Perfection Fresh Ingredients: 500g orecchiette pasta Table salt for pasta water 2 heads broccolini, cut into small pieces, use stalk as well 4 birds eye chilli, sliced finely 5 cloves garlic, chopped 4...
Okonomiyaki (Japanese Pancake)
Ingredients: ½ of a Wombok Cabbage (Shredded ) 3 Carrots (2 grated & 1 julienned) Daikon (julienned) - optional 3 eggs 1 cup of Corn Flour Spring Onions (Chopped) Mint Black & White Sesame Seeds Caster Sugar White Vinegar Kewpie Hoisin Chilli - optional Fried...
