one-tray fish and chips

one-tray fish and chips

one-tray fish and chips 2

This one tray fish and chips puts a healthier and easier spin on this family favourite.

  • 50 mins
  • 4
  • Easy

INGREDIENTS

  • 4 small sweet potatoes, cut into 5mm-thick chips
  • olive or avocado oil, for sprinkling
  • 250ml panko breadcrumbs
  • small handful parsley, chopped
  • 1 garlic clove, crushed
  • zest of 1 lemon + extra wedges
  • 500g skinless and boneless firm white
  • fish medallions
  • 30ml Dijon mustard
  • mayonnaise, to serve

METHOD

  1. Preheat oven to 230°C. Heat a baking tray in the oven. Toss the chips with a good splash of oil. Spread on the tray, season and bake for about 20 minutes, turning occasionally.
  2. Combine the breadcrumbs, parsley, garlic and zest. Season the fish and spread with mustard. Press the crumb around each.
  3. Place the fish between the chips and bake for about 15 minutes or until just cooked. Serve with extra lemon wedges and mayo.

FEATURE: MARGIE ELS-BURGER ASSISTED BY ALFRED NQAYI PHOTOS: DYLAN SWART

Magazine issue date: April, 2018


Joni van der Merwe

About Joni van der Merwe

Digital editor I’m getting married in 2018 and I think it’s the perfect time to focus on my relationship with not only my fiance but my friends, family and colleagues too. I want to nurture and cherish the people I love by being more understanding and present in their lives.

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