Grilled Fish Fingers and Roast Potatoes
Just because you have decided to change the way you eat and more healthily does not mean that you can’t enjoy all those meals you used to look forward to eating. Fish fingers and chips are an absolute classic and here is a way that you can continue to enjoy them without the artery clogging, inflammatory producing fats
4 washed potatoes, peeled and cut into wedges
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon sweet paprika
sprinkle salt and pepper
8 x firm rectangular cut white fish pieces (ask your fish monger to prepare this)
1 egg, beaten
1 cup unsweetened desiccated / shredded coconut
1 garlic clove, minced
rind of 1 lemon
1 cup almond meal (or 1 cup panko crumbs)
½ teaspoon garlic powder
½ teaspoon salt.
Preheat oven to 180 degrees.
Prepare potatoes by peeling and cutting them and placing them in an oven proof dish. Drizzle oil, garlic, paprika, salt and pepper and then toss ensuring that all the potatoes are coated.
Place potatoes in the oven and toss every 20 minutes to ensure that they do not stick to the dish. Potatoes will probably need 80 minutes to cook.
Whilst the potatoes are baking, prepare your fish by placing a fish piece in the beaten egg, coating all sides. Allow the excess egg to drip off and then place it in your coating of choice. Make sure all the fish is covered and then place on a tray that is lined with baking paper.
To ensure that fish and potatoes are cooked at the same time, place the fish in oven approximately 20 minutes prior to the potatoes being ready.