Almond Crusted Fish with Spiced Sweet Potato Wedges & Dill Aioli

‘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.

#glutenfree #dairyfree

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



  1. Preheat the oven to 200° C fan bake.
  2. To make the aioli, put all of the ingredients except for the oil and dill into a food processor and blitz to combine
  3. With the motor running, slowly add the oil in a thin stream until the mixture thickens to a creamy texture.
  4. Add the dill and process for 20 seconds. Set aside in the fridge.
  5. For the wedges, mix all of the dry ingredients in a small bowl and then transfer into a clean plastic (or large snap-lock) bag. Add the wedges.
  6. Twist the top of the bag to seal the opening and then shake until wedges are covered in the dry mix.
  7. Spread onto a baking tray and toss with the olive oil. Turn the oven up to 250° C and bake the wedges for 20 minutes, or until crispy, turning regularly.
  8. Mix the ground almond, lemon zest and salt and pepper in a shallow bowl.
  9. Toss each piece of fish in the rice flour to coat, then dip them into the whisked eggs, followed by the almond mix to cover.
  10. Heat 2 tablespoons of olive oil in a large fry pan at medium heat, and cook 2 pieces of the fish at a time for around 2 minutes per side, or until crispy and cooked through.
  11. Heat remaining oil, and repeat with remaining fish.
  12. Serve fish and wedges with a generous spoonful of aioli on the side, lemon wedges and fresh green salad if desired.

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.