Oat, Almond & Chilli Crusted Cod 'N' Sweet Potato Chips with Pea & Mint Purée
Beer-battered fish can absolutely be a treat for a special occasion by the seaside, but deep-fried food using a lot of oil is not something we should be eating regularly to promote health. This nutritious Friday night twist to the British classic, served with tahini & mint mushy peas, sumac & polenta sweet potatoes chips and spring greens, will hit the spot and leave you feeling nourished and satisfied.
Servings: 2 Time: 30 minutes
Ingredients
Fish
2 wild caught cod fillets
¼ cup oats
¼ cup ground almonds
1 tsp chilli flakes
handful of parsley
½ lemon, zest
salt & pepper
1 egg, beaten
Chips
1 medium sweet potato
olive oil
1 tbsp polenta
2 tsp sumac
salt & pepper
Mushy peas
1 cup peas
½ lemon, juice
1-2 tbsp tahini
2 tsp coconut oil
pinch salt & pepper
Choice of Spring greens
Method
- Preheat oven to 180C fan and line a baking tray with baking paper.
- Chop the sweet potato into long thin strips leaving the skins on. Toss in olive oil, polenta, sumac, salt and pepper and roast for 30 minutes.
- Pulse the oats and parsley in a blender for a few seconds to form a chunky powder, then combine with the ground almonds, chilli flakes, lemon zest, salt & pepper in a large mixing bowl.
- Season each cod fillet with salt and pepper, then dip into the beaten egg mixture followed by the oat/almond mixture, ensuring the fillet is fully coated.
- Heat a frying pan with 2 tbsp coconut oil. Cook the fillets for 6-8 minutes, turning halfway through, until the crust is golden and cod is lovely and flakey.
- Meanwhile, boil the peas for 1 minute, then drain and add to blender with tahini, lemon juice, coconut oil, salt & pepper. Pulse until mushy but not pureed.
- Serve cod on a bed of mushy peas with sweet potato chips and Spring greens. Sprinkle with extra parsley and some mixed seeds.
