A healthy take on fish and chips! We’ve coated the fish in an almond and sourdough crumb served with crispy potatoes with a herby, tangy yoghurt sauce and a simple, fresh side salad.
This Week
9 Dec - 15 Dec
Meal Prep Guide
Make the pickled onions (store in a glass jar in the fridge).
Ingredients:
- 1 red onion (finely sliced)
- ½ cup water
- ½ cup red wine vinegar, apple cider vinegar or white wine vinegar
- 2 tsp sugar
- 1 tsp salt
- ½ tsp peppercorns (optional)
- ½ tsp coriander seeds (optional)
- ½ tsp cumin seeds (optional)
Method:
- Add the sliced red onion to a glass jar.
- In a small saucepan add the water, vinegar, sugar, and salt.
- Bring to a boil and then remove from the heat.
- Pour the boiling vinegar mixture over the onions and let sit for at least an hour before putting the lid on and placing it in the fridge.
Prepare the crumb for the fish (store in an airtight container in the fridge).
Ingredients:
- 2 large pieces sourdough (1 ¼ cups breadcrumbs)
- ¼ cup roasted almonds
- 1 lemon (zest)
- Pinch of salt and pepper
Method:
- Add the bread, almonds, lemon zest and salt and pepper to a food processor or blender and blend until a breadcrumb mixture forms.
Make the herby yoghurt sauce (store in an airtight container in the fridge).
Ingredients:
- ½ cup Greek yoghurt
- 3 Tbsp tahini
- 2 Tbsp Italian parsley (finely chopped)
- 2 Tbsp dill (finely chopped)
- 1 lemon (juice)
- Pinch of salt and pepper
Method:
- Simply add all the ingredients into a small bowl and mix well to combine.
Roast 2 Tbsp of almonds (store in an airtight jar in the pantry).
Tips
Tips
- We love the flavour of cooking our fish in a little butter but if you’re using butter make sure you use a little olive oil too as this stops the butter from burning.
- Make sure you don’t have the pan too hot when cooking the fish so the crumb doesn’t burn before the fish has cooked through.
Shortcuts
Vegetables
- The potatoes can be swapped out for sweet potatoes or pumpkin wedges if you’d prefer. If you do this then you can skip the pre-boiling step and pop them straight into the oven.
- Add some cherry tomatoes to the salad.
- You can use any lettuce you’d like.
- Swap out the salad for some steamed greens.
Protein
- Swap out the fish for chicken breast – you’ll need to flatten it slightly with a rolling pin first before crumbing.
- For a vegetarian option, swap out the fish for our crumbed halloumi.
Crumbed Halloumi
Ingredients:
- 190g halloumi (sliced)
- 1 egg (whisked)
- ¾ cup breadcrumbs
Method:
- Grab two bowls, one for the egg and one for the breadcrumbs.
- Dip each piece of halloumi into the egg mixture and then into the breadcrumbs (just as you would with chicken or fish).
- Heat a mixture of butter and olive oil in a large frying pan over medium heat. Add the halloumi and cook for 2 minutes on each side or until golden brown on the outside and gooey in the centre.
Other
- Add some feta to the crispy potatoes.
Ingredients
Crispy potatoes
- 6 medium agria potatoes (cut into large cubes)
- Olive oil
- Salt and pepper
Fish
- 600g white fish (we used tarakihi)
- 2 large pieces sourdough (1 ¼ cups breadcrumbs)
- ¼ cup roasted almonds
- 1 lemon (zest)
- 2 eggs (whisked)
- ⅓ cup flour
- Pinch of salt and pepper
- Olive oil or butter for cooking
Herby yoghurt sauce
- ½ cup greek yoghurt
- 3 Tbsp tahini
- 2 Tbsp Italian parsley (finely chopped)
- 2 Tbsp dill (finely chopped)
- 1 lemon (juice)
- Pinch of salt and pepper
Salad
- ½ bag, 60g mixed leaf lettuce
- 1 zucchini (shaved with a peeler)
- ½ cucumber (sliced into half moons)
- 2 Tbsp almonds (roasted and roughly chopped)
- 2 Tbsp olive oil
- 1 Tbsp apple cider vinegar
Method
- Heat oven to 200 degrees, fan bake.
- Get started by preparing the pickled onions.
- Place the potatoes into a pot with boiling water and add a teaspoon of salt. Cook until potatoes are tender and cooked halfway through, approx. 10 minutes. Drain well once cooked.
- While the potatoes are boiling, prepare the crumb for the fish. Add the bread, almonds, lemon zest, salt and pepper to a food processor or blender and blend until a breadcrumb mixture forms.
- Pop the potatoes back into the pot and give it a good shake and bash, roughing up the outside of the potatoes (the ‘rough’ exterior will allow them to get extra crispy). Place all the potatoes and potato ‘bits’ from the pot into a baking tray, drizzle generously with olive oil and season with salt and pepper. Roast for 35-40 minutes until they are golden and crispy.
- Grab three bowls; add the flour, salt and pepper to one bowl, the eggs to the second bowl and the breadcrumb mixture to the third bowl.
- Working with one piece of fish at a time, coat in the flour mixture, then dip into the whisked eggs and lastly coat in breadcrumb mixture, gently pressing the breadcrumbs into the fish fillets so they stick. Place on a large plate or baking sheet.
- Set aside while you prepare the herby yoghurt sauce. Add all the ingredients into a small bowl and mix well to combine.
- Cook the fish just before the potatoes have finished cooking. Heat a large pan with a mixture of butter and olive oil or just olive oil over medium-high heat and cook for 2-3 minutes on each side (depending on the size of the fillets).
- Time to assemble the salad, add the lettuce, zucchini and cucumber to a salad bowl, drizzle over the olive oil and apple cider vinegar, then scatter over the almonds.
- Add the yoghurt sauce to a large plate or platter and place the crispy potatoes on top; garnish with the pickled onions and serve alongside the fish and salad.
Variations
Vegetables
- The potatoes can be swapped out for sweet potatoes or pumpkin wedges if you’d prefer. If you do this then you can skip the pre-boiling step and pop them straight into the oven.
- Add some cherry tomatoes to the salad.
- You can use any lettuce you’d like.
- Swap out the salad for some steamed greens.
Protein
- Swap out the fish for chicken breast – you’ll need to flatten it slightly with a rolling pin first before crumbing.
- For a vegetarian option, swap out the fish for our crumbed halloumi.
Crumbed Halloumi
Ingredients:
- 190g halloumi (sliced)
- 1 egg (whisked)
- ¾ cup breadcrumbs
Method:
- Grab two bowls, one for the egg and one for the breadcrumbs.
- Dip each piece of halloumi into the egg mixture and then into the breadcrumbs (just as you would with chicken or fish).
- Heat a mixture of butter and olive oil in a large frying pan over medium heat. Add the halloumi and cook for 2 minutes on each side or until golden brown on the outside and gooey in the centre.
Other
- Add some feta to the crispy potatoes.
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