Baked almond-crusted fish and kumara chips

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

Total cost: $ 16.40 / $ 4.10 per serve

(at time of publication)

Ingredients

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

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.