Read on for a low fat tasty option for the post-holiday period when our clothes are feeling the effect of the Christmas indulgences!
Fish and chip supper
Instead of frying your fish and chips – why not bake them in the oven…
- 880g of potatoes – scrubbed and cut into chips
- 2tbsp olive oil
- 50g fresh breadcrumbs
- Zest of 1 lemon
- 2tbsp chopped flat-leaf parsley
- 4 x 150g thick white fish fillets
- 200g cherry tomatoes
1 Heat oven to 220c/Gas 7.
2 Pat chips dry on kitchen paper, lay in single layer on large baking tray.
3 Drizzle with half the olive oil & season with salt.
4 Bake for 40 mins, turn after 20 mins so they cook evenly.7
5 Mix the breadcrumbs with lemon zest and parsley and season well.
6 Top the fish evenly with breadcrumb mixture and drizzle with remaining oil.
7 Put in a roasting tin with the cherry tomatoes.
8 Bake for the final 10 mins of the chips’ cooking time.