Perfect for an easy and healthy midweek meal, this almond crusted fish is gluten-free and has a lovely flavour and texture.
Preheat oven to gas 5, 190°C, fan 170°C.
Cut the sweet potatoes in half lengthways and then each half in wedges about 2.5cm (1in) wide. Drizzle over just enough olive oil to coat, then sprinkle over some sea salt. Roast in the oven for about 30–35 minutes until cooked through.
In the meantime, combine the ground almonds, parsley and lemon zest, and season with salt and pepper. Using a pastry brush, coat the fish with the beaten egg, lay in the almond mixture and coat well.
About 10 minutes before the sweet potato wedges are done, heat 1 tablespoon of olive oil in a large pan over a low-medium heat. Fry the fish for 3-4 minutes on each side until cooked through and golden. Don’t have the heat too high or it will burn the almond crust before the fish is cooked.
Serve immediately with the sweet potato wedges and mayonnaise on the side.
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