PREP TIME: 10 mins
COOK TIME: 20 mins
TOTAL TIME: 30 mins
COURSE: Dinner, Lunch, Main Course
CALORIES: 495.8 kcal
400 g white fish fillets boneless and firm
2 eggs lightly beaten
1/4 cup desiccated coconut
1/4 cup almond meal
FOR SIDE SALAD
2 cups rocket leaves
75 g cherry tomatoes
1 teaspoon extra-virgin olive oil
FOR SWEET POTATO CHIPS
2 tablespoons coconut oil melted
1/2 teaspoon salt
1 teaspoon rosemary
300 g sweet potato peeled and cut lengthways
Preheat oven to 180°C.
In two separate bowls, add almond meal and coconut to one, and the beaten egg to the other.
Dip fish fillets in the egg mixture, then coat with almond meal and coconut mixture.
Place fillets on a baking tray and bake for 10-15 minutes, turning once.
On a separate tray, place peeled and cut sweet potato chips and coat with salt, rosemary and coconut oil.
Cook for 20 minutes, or until golden brown.
While fish and chips are cooking, make the salad.
Once fish and chips are cooked, serve with the side salad.