Craving real take-out Fish & Chips can be a problem for me, especially if this crazy craving hits me during the week.
From Monday to Friday (well sometimes Friday) I try to eat really healthy. With the motivation from my health conscious husband, I have to admit; I really do have a genuine hale and hearty menu set up for the week. We try to eat fresh and organic foods and most of all – none processed foods. Everything I bake or cook, I try to do all from scratch. We barely have any tinned food in our pantry, as a matter of fact, barely any store cupboard ingredients. “It is these products that contain lots of preservatives and additives to keep them on a shelf for forever without spoiling” – would be my hubby’s conclusion.
So to even mention the idea of deep frying ANYTHING would be like packing his lunchbox full of broccoli and pumpkin… as he HATES veggies.
So operation Skinny Fish & Chips began.
This recipe of Skinny Fish & Chips can really spare the guilty feeling of oily take-out food tugging at your sleeves. I tried to use all the ingredients you would find in a dish of Fish & Chips from your favorite take-out.
Crumbed deep fried fish are substituted with beautifully baked hake fillets and a whole wheat crust. Fatty deep fried fries are substituted with thin slithers of potatoes baked to perfection. All in one dish!
Skinny Fish & Chips is such a versatile and easy recipe, and it really tastes much better that the oily, deep fried version.
Definitely no guilty feelings here…
|Prep Time||10 min|
|Cook Time||20 min|
- 4 medium hake fillets
- 1 lemon
- 4 large potatoes thinly sliced
- 3 slices whole wheat bread toasted
- 2 tablespoons fresh parsley chopped
- 2 tablespoons fresh chives chopped
- salt and black pepper to season
- 5 ml cayenne pepper
- 15 ml olive oil
- Arrange the fish fillets on the bottom of an oven proof dish.
- Add zest of one lemon, and a few squirts of fresh lemon juice. Season with salt and pepper
- Arrange the thinly sliced potatoes over the fish fillets to cover them. Season with salt and pepper.
- Blend the toasted bread in a food processor until finely crumbed, add the herbs, salt and pepper and cayenne pepper. Blend further until fine.
- Sprinkle the crumbs on top of the potatoes and drizzle the olive oil over the top of the crumbs.
- Bake in the oven for 20 minutes covered at 180 degrees Celsius, uncover and bake until potatoes are soft right trough and crumbs golden brown.