Fish and kumara chips
Time to make: 40 mins
( Hands-on time: 15 mins )
(at time of publication)
Nutrition Info.(per serve)
- olive oil spray
- 700g kumarasweet-potatoX, scrubbed, unpeeled
- 4 x 150g firm white fish steaks, skinned removed
- 1 lemon, zest and juice
- 2 tablespoons lemongrass paste (we used Gourmet Garden)
- 4 tablespoons breadcrumbs, lightly toasted
- 400g can cherry tomatoes
- 1 cup peas or peas and corn sweetcornXmix
Total fat 7g
Saturated fat 1g
Dietary fibre 7g
1 Preheat oven to 190ºC. Lightly grease an ovenproof dish tray. Cut kumara in thick wedges. Place in a microwave-proof dish, one-third at a time, and cook on high for 3 minutes. Remove and place on a lightly greased ovenproof dish. Repeat with second and third batches.
2 Spray with oil and cook in oven. Meanwhile, place fish steaks in another lightly greased ovenproof dish. Squeeze with lemon. Season with pepper. Top with paste and sprinkling of breadcrumbs. Spray with a little oil. Add to oven. Cook for 20-25 minutes or until cooked through and lightly golden.
3 When fish is halfway through cooking, cook peas in microwave or pan of boiling water. Drain and return to pan with tomatoes. Heat through.
4 Serve vegetables with fish and chips and a sprinkling of chopped fresh parsley. If preferred, serve with a spoonful of reduced-fat sour cream.
If you don’t use a microwave, cook chips in oven for 5-10 more minutes.
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