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Fish and chips goes seasonal – a healthy winter variation

Fish and chips - healthy winter seasonal variation

Fish and chips or fish and salad are hard combinations to deter from, but when you’re looking for a healthy option come winter, fish and vegetables can definitely work. This is a very British influenced variation, with an Asian flavour that brings warmth and flavour which make this winter dish sing! Healthy, seasonal eating doesn’t get much better than this.

You’ve likely heard of the British favourite – fish and mushy peas, but what about another classic British vegetable – Brussel sprouts?! Don’t write off this delicious vegetable until you’ve tried it this way. And who needs potato chips or fries with their fish when you’ve got the earthy, creamy taste of roasted cauliflower salads and crunchy almonds?!

This random but incredibly complimentary combination is a new favourite of mine and I hope you enjoy this seasonal winter variation of fish and vegetables as much as I do.

Ingredients

Fish
1 small sweet potato, peeled and grated
1 piece sourdough the bread, crumbled
1 tablespoon coriander, chopped
2 small red chillies
Juice of 1/4 lemon
2 eggs, whisked
4 small pieces of white fish, chopped into 2 inch chunks
2 tablespoons coconut oil

Chilli garlic Brussel sprouts
8 Brussel sprouts, bases removed and bulbs sliced
1 clove garlic
1 small red chilli
1 dessertspoons of coconut oil

Roasted cauliflower salad
1 head of cauliflower, chopped
1 tablespoon coconut oil
1 handful almonds
2 tablespoons of coriander
Juice of 1/4 lemon
1 dessertspoon of coconut oil, leftover from fish pan

Method

Roasted cauliflower salad
Combine cauliflower and coconut oil in roasting pan and place in over at 180 degrees Celsius. Cook for 15 mins then add almonds and cook for another 5-10 minutes, or until cauliflower is golden and turning crisp, and almonds deepen in colour. Dress with lemon, coconut oil and corriander.

Roasted cauliflower salad

Roasted cauliflower salad

Fish
Heat coconut oil in frypan over low-medium heat.
Combine sweet potato, breadcrumbs, coriander and chillies in a bowl.
Dip fish pieces in egg mixture then cover in sweet potato coating.
Cook in frypan, turning once, until golden and crisp.

Sweet potato encrusted fish pieces

Sweet potato encrusted fish pieces

Brussel sprouts
Combine all ingredients in a small or medium frypan over low-medium heat and cook, stirring continuously until softened and greens begin to char.

Chilli Brussel sprouts

Chilli Brussel sprouts

To serve
Spoon cauliflower salad and Brussel sprouts onto plate and hop with fishe prices. Season with salt and pepper to taste.

Enjoy!

Fish and chips - healthy winter seasonal variation

Fish and chips – healthy winter seasonal variation

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