Healthier fish with sweet potato chips recipe

61 ratings Rate
  • Serves 1
  • 5 mins to prepare and 30 mins to cook
  • 804 calories / serving
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Preheat the oven to gas 6, 200°C, fan 180°C. Coat the sweet potato wedges in the olive oil and season generously (it's easiest to do this by placing everything in a small plastic bag and giving it a shake). Spread out in a single layer in a roasting tin and cook for 20 minutes, turning halfway through.

Place the butter in a bowl and use a fork to mash in the crushed garlic and parsley. Season. Spread the garlic butter over the hake and then place the fillet on a lightly greased baking tray. Bake for 5 minutes.

Transfer the fish to a warm serving plate and cover with foil, then tip the peas onto the hot baking tray. Warm in the oven for 5 minutes.

Transfer the warmed peas to a bowl. Peel and chop the avocado and roughly mash with the peas, adding a squeeze of lemon juice and a little seasoning as you go. Serve the fillet of hake with the sweet potato wedges and crushed peas.

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  • Ingredients

  • 1 medium sweet potato, cut into 8-10 slender wedges
  • 1tbsp olive oil
  • 15g (½oz) butter
  • ½ small garlic clove, crushed
  • 1tbsp chopped parsley
  • 175g (6oz) skinless cod fillet or another white fish
  • 75g frozen peas
  • ½ avocado
  • lemon, a squeeze
  • Energy 3360kj 804kcal 40%
  • Fat 36g 52%
  • Saturates 12g 60%
  • Sugars 19g 21%
  • Salt 0.8g 13%

of the reference intake
Carbohydrate 69.2g Protein 41.5g Fibre 18.1g


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