‘Fish n’ Chips’ floods memories of casual, beach-side family feasts, swooping seagulls & very, very greasy fingers & bloated bellies. I’ve turned the tide on the classic here, with a fresh take on this favoured dish in the form of a much healthier, flavoursome rendition. A wholesome treat to take you back to days on the seaside, no matter the season.
Fish & Wedges Ingredients:
750g of fresh snapper (approx 4 pieces)
1 cup of ground almonds
2 free-range eggs, lightly whisked in a bowl
1/3 cup of rice flour
Finely grated zest of 1 lemon
1 teaspoon each of sea salt & cracked pepper
4 tablespoons of olive oil
800g of sweet potato, cut into wedges
3 tablespoons of olive oil
1 tablespoon of rice flour
2 teaspoons of cumin seeds or powder
½ teaspoon each of sea salt & black pepper
½ teaspoon of cayenne pepper
Dill Aioli Ingredients:
3 free-range egg yolks
3 tablespoons of lemon juice
3 garlic cloves, peeled and roughly chopped
1 teaspoon of Dijon mustard
3/4 teaspoon of sea salt
½ teaspoon of white pepper
1 cup of grapeseed oil, 1 cup of olive oil
2 tablespoons of fresh dill
Nutrition Bite: Snapper – This fish is a very good source of protein, & a food able to provide almost 15% of our daily value for omega 3 fatty acids in one 4-ounce serving. Snapper is also an excellent source of vitamin B12 – one 4-ounce serving provided 66.2% of the daily value.
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