Healthy Meals

Healthy ‘Battered’ Chip-Shop Fish | Recipe By Ru Anderson

By Ru Anderson | BSc (HONS)

Performance Nutritionist, Author, Speaker,

Competitive Athlete & Owner of Exceed Nutrition


Serves 2

Make Ru’s delicious Fish and Chips with Mushy Peas!

Prep: 5 min – Cook: 30-45 min


Ingredients

– 2x 150g haddock fillets

– 400g sweet potatoes, chopped into chips

– 25g Myprotein almonds, ground

– 2 tsp. Myprotein Coconpure Coconut oil

– 1 egg white

– 1 tbsp. butter, melted

– 150g frozen peas

– Salt & pepper

– Lemon wedges, to serve (optional)


Method

1) Preheat the oven to 180c (gas mark 4).

2) Place the chopped potatoes on a baking tray and rub with 1 tsp coconut oil, season with salt and pepper and place in the oven. Bake for 30 -45mins.

3) In the meantime, season the fish with salt and pepper.

4) Place the ground almonds and egg whites in two sepa- rate bowls.

5) Heat the remaining coconut oil in a pan. Dip the fish into the egg and then coat in the ground almonds, then fry the fish for 2-3 mins each side, until golden.

6) Next, place the fish in an oven-proof dish and cook in the oven (alongside the chips) for 10-15 mins.

7) Steam the frozen peas for 5 mins until soft, then put them in a bowl and add the butter. Mash until creamy.

8) Serve with lemon wedges!


Macros

 

Nutrition per serving:

514 kcals

41g Protein

48g Carbs

19g Fat

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