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.

Nutrition Info (per serve)

Kilojoules 1930kJ

Calories 462cal

Protein 40g

Total fat 18g

–Saturated fat 3g

Carbohydrates 30g

–Sugars 11g

Dietary fibre 10g

Sodium 400mg

Calcium 200mg

Iron 4.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.

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