Fish & Chips 3-2-1
Prep: 15 mins
Cook: 25 mins
Serves: 2
A fresh and tasty twist on fish and chips.


  • 500 g sweet potato, cut into wedges
  • spray olive or canola oil spray
  • 1/2 cup breadcrumbs
  • 1 tsp dried mixed herbs
  • 1 egg
  • 200 g firm white boneless fish fillet
  • 1 cup mixed salad or baby spinach leaves
  • 1 tomato
  • 1/4 cucumber
  • 1/2 lemon


  1. Preheat oven to 230° C and line a baking tray with non-stick baking paper.
  2. Spread potatoes in a single layer on a tray, spray liberally with oil and bake for 15 minutes on top shelf of the oven.
  3. Combine breadcrumbs and herbs in a shallow dish. Fill a separate shallow bowl with beaten egg. Dip fish in egg wash, shake off excess so it is damp but not wet. Add fish to breadcrumb mixture, turning to make sure it is well coated and gently press on crumbs. Spray liberally with oil.
  4. Turn wedges over and add the fish to the tray. Bake for 10 minutes until fish is golden and cooked through and wedges are crisp.
  5. Divide between plates and serve with salad and lemon on the side.

Comment: *To make this gluten-free, use gluten-free breadcrumbs or crushed up rice bubbles/ corn flakes.

Healthy tip!

Chilli, lemon and herbs add flavour - great alternatives to butter and salt!

Nutrition Information

per serving per 100g
Energy 2067 kJ 443 kJ
Protein 38 g 8 g
Fat, total 10 g 2 g
— saturated 1 g 0.3 g
Carbohydrate 57 g 12 g
— sugars 16 g 3 g
Sodium 396 mg 85 mg
Fibre 11 g 2 g

Member comments & rating

Log in or sign up to join the discussion.

Comments (0)

Be the first to comment.

Rating (0 ratings)