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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This light fish meal is a healthier take on fish and chips, using sweet potato/kumara chips instead of regular potato chips.
1 Preheat oven to 200°C and line a large baking tray with non-stick baking paper.
2 Spray kumara wedges lightly with oil and sprinkle with Cajun spice mix. Toss to coat. Arrange in a single layer on prepared tray and bake for 25 minutes.
3 Meanwhile, tear 4 squares of non-stick baking paper. Place a fish fillet on each sheet and sprinkle with dill and lemon rind. Season with pepper. Fold and wrap baking paper securely to enclose fish then place on a baking tray. Add to oven and cook for 15 minutes (so kumara cooks for 40 minutes in total).
4 To make coleslaw, combine cabbage, carrots, onion and parsley in a large bowl. Add mayonnaise and lemon juice. Toss to combine. Serve coleslaw with fish and wedges.
Make it gluten free: Use gluten-free varieties of Cajun spice mix and mayonnaise.
Calories 409 cal
Kilojoules 1710 kJ
Total fat 7 g
Saturated fat 2 g
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