Baked almond-crusted fish and sweet potato chips

Photographer: Mark O'Meara

Our gluten free baked almond-crusted fish and sweet potato chips homemade takeaways recipe make the perfect week night dinner, so easy and quick to make, ready in 30 minutes.

Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

500g kumarasweet-potatoX, cut into thin wedges
½ cup roasted almonds
4 x 150g firm white fish fillets
2 cups trimmed snow peas or green beans
1 cup frozen peas
2 cups alfalfa sprouts
½ cup chopped fresh mint
50g crumbled feta
juice of 1 lemon, plus lemon wedges, to serve

Instructions

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Preheat oven to 200°C and line two baking trays with baking paper. Spread kumara over one tray and spray with olive oil. Bake for 20-25 minutes, or until golden and tender.
In a small food processor, blitz almonds until finely chopped. On a large plate, spread out in a thin layer. Press fish fillets, one piece at a time, into almond mixture to crust on one side. Place fish, almond side up, on the second tray. Bake for 10-15 minutes, or until fish is cooked through.
Meanwhile, in a saucepan of boiling water blanch snow peas and peas for 2 minutes, or until just cooked. Drain and refresh under cold water. Drain again.
In a medium bowl, combine snow peas, peas, sprouts, mint, feta and lemon juice. To serve, divide salad, baked fish and kumara chips among 4 serving plates, with lemon wedges on the side.

Nutrition Info (per serve)

Calories 462 cal

Kilojoules 1930 kJ

Protein 40 g

Total fat 18 g

Saturated fat 3 g

Carbohydrates 30 g

Sugar 11 g

Dietary fibre 10 g

Sodium 400 mg

Calcium 200 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

First published: Feb 2018

One comment on Baked almond-crusted fish and sweet potato chips

Hilary Henderson August 15, 2025 at 6:54 pm #

My kumara didn’t crisp up like the photo, but it was sweet and tender. The salad sets off the dish perfectly – I used reduced salt feta must successfully.

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