Baked almond-crusted fish and sweet potato chips
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Time to make:
$6.40 per serve
(at time of publication)
Full ingredients list:
1 large sweet potato, cut into thin wedges
1/2 cup roasted almonds, finely chopped
4 x 150g firm white fish fillets
2 cups snow peas, shredded
1 cup frozen peas
2 cups alfalfa sprouts
1/4 bunch fresh mint, leaves picked and torn
50g reduced-fat feta, crumbled
juice of 1 lemon, plus lemon wedges, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat the oven to 200°C and line 2 baking trays with baking paper. Spread sweet potato over 1 tray and spray with olive oil. Bake for 25–30 minutes.
Step 2Blitz almonds in a small food processor until finely chopped. Place the fish fillets on prepared tray. Scatter over the roasted almonds. Spray liberally with oil. Bake for 10–15 minutes.
Step 3Mix the remaining ingredients in a medium bowl. Divide salad among 4 serving plates. Serve with baked fish, sweet potato chips and lemon wedges.
About this recipe
First published: January 2018