Coconut, Almond, and Sesame Coated Haddock ‘n Chips, with Spring Greens, Samphire, and Pea and Mint Puree
This nutritious take on the British classic is high in fibre, colour, and flavour, and will leave your feeling satisfied yet nourished. The odd takeaway fish and chips, especially on a beach somewhere, is absolutely not frowned upon, however if you’re looking for a healthier gluten free mid-week alternative then look no further. It’s fun to make, especially with kids, and you can mix and match your sides based on your favourite Spring greens or even a salad if you prefer. I’ve used different coloured sweet potatoes for the different nutrients and polyphenols, but any will do.
Serves: 4
Ingredients
3 sweet potatoes (orange, purple and/or yellow)
1 tsp turmeric
½ cup polenta
salt and pepper
4 skinless haddock fillets (or any other white fish)
½ cup ground almonds
½ cup desiccated coconut
2 tbsp sesame seeds
2 tsp ground turmeric
½ tsp garlic granules
salt and pepper
small handful fresh parsley, chopped
1 egg
100g frozen peas
1 tbsp coconut oil
1 tbsp tahini
squeeze lemon juice
1 tbsp fresh mint leaves, chopped
salt and pepper to taste
Large handful Spring greens and/or samphire
Method
1. Preheat the oven to 180C fan.
2. Start by preparing your sweet potato chips. Peel then cut them into chunky sticks, about 1cm in depth. Heat the coconut oil in a large roasting tray in the oven for 5 minutes, then remove, toss through the chips and sprinkle with the polenta, paprika, salt and pepper. Toss them well so they are fully coated.
3. Roast in the oven for 30 minutes.
4. Meanwhile, remove the cod from the packages and lay between some sheets of kitchen towel to dry off slightly.
5. In a mixing bowl, add the ground almonds, desiccated coconut, sesame seeds, ground turmeric, garlic granules, salt and pepper and combine well. Stir through the chopped parsley.
6. Beat the egg in a shallow dish.
7. Prepare each cod fillet by first fully dipping it in the egg, then coating it in the almond/coconut mixture.
8. Lay out on a lined baking tray and bake for the final 15 minutes of the chips cooking time.
9. This is your time to make the pea and mint puree. Soak the frozen peas in boiling water for 2 minutes, drain, then add to a high-speed blender with the coconut oil, tahini, lemon juice, mint, salt, and pepper.
10. Steam your chosen Spring greens, or sauté your samphire in a little coconut oil for a couple of minutes until just tender but still with a bite.
11. Drizzle the greens with extra virgin olive oil and some salt, lay out on each plate and top with the fish, sweet potato chips and a generous dollop of pea puree.
