COCONUT FISH & CHIPS



PREP TIME: 10 mins

COOK TIME: 20 mins

TOTAL TIME: 30 mins

COURSE: Dinner, Lunch, Main Course

CUISINE: Australian

SERVINGS: 2

CALORIES: 495.8 kcal


INGREDIENTS:

  • 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

INSTRUCTIONS:

  1. Preheat oven to 180°C.

  2. In two separate bowls, add almond meal and coconut to one, and the beaten egg to the other.

  3. Dip fish fillets in the egg mixture, then coat with almond meal and coconut mixture.

  4. Place fillets on a baking tray and bake for 10-15 minutes, turning once.

  5. On a separate tray, place peeled and cut sweet potato chips and coat with salt, rosemary and coconut oil.

  6. Cook for 20 minutes, or until golden brown.

  7. While fish and chips are cooking, make the salad.

  8. Once fish and chips are cooked, serve with the side salad.



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