Skinny Fish and Chips
An easy midweek dinner idea that consists of fresh hake fillets baked in a whole wheat crumb with slivers of potato.
Skinny Fish and Chips An easy midweek dinner idea that consists of fresh hake fillets baked in a whole wheat crumb with slivers of potato. |
| Servings | Prep Time |
| 4people | 10min |
| Cook Time |
| 20min |
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Ingredients
- 4medium hake fillets
- 1 lemon
- 4large potatoesthinly sliced
- 3slices whole wheat breadtoasted
- 2tablespoons fresh parsleychopped
- 2tablespoons fresh chiveschopped
- salt and black pepperto season
- 5ml cayenne pepper
- 15ml olive oil
Instructions
- Arrange the fish fillets on the bottom of an oven proof dish.
- Add zest of one lemon, and a few squirts of fresh lemon juice. Season with salt and pepper
- Arrange the thinly sliced potatoes over the fish fillets to cover them. Season with salt and pepper.
- Blend the toasted bread in a food processor until finely crumbed, add the herbs, salt and pepper and cayenne pepper. Blend further until fine.
- Sprinkle the crumbs on top of the potatoes and drizzle the olive oil over the top of the crumbs.
- Bake in the oven for 20 minutes covered at 180 degrees Celsius, uncover and bake until potatoes are soft right trough and crumbs golden brown.