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Coconut Fish Chips
28's Home Nutrition Program (Stream: female, healthy weight maintenance)

Coconut Fish & Chips

Who doesn't love fish and chips? I certainly do, and I don't want to have to pass up on indulging in this favourite of mine just because I'm eating healthily. The sweet potato chips here are not only delicious but are also a wonderful source of slow-release energy, helping to prevent the blood sugar spikes linked to weight gain that can often result from eating carbohydrate-rich foods.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2
Course: Dinner, Lunch, Main Course
Cuisine: Australian
Calories: 495.8
Ingredients Method

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

Method
 

  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.