Takeaway fish and chips are far from a good choice when it comes to eating for fat loss, but that doesn’t mean you have to miss out entirely.
This recipe uses quinoa as a crunchy crumb for your fish fillet, as opposed to a greasy batter, and is baked instead of fried. Served with baked sweet potato fries and minted peas, this dish makes a delicious high protein dinner that will kill your cravings in no time.
- 150g cod fillet
- 1 egg, beaten
- 75g cooked quinoa
- 15g fresh parsley, finely chopped
- Zest of 1/2 a lemon
- 100g sweet potato
- 60g peas
- 75g asparagus
- 50g kale
- 10g fresh mint, shredded
- 1 tsp butter
- Whisk the egg in a bowl and season with sea salt and black pepper.
- In a bowl, combine the cooked quinoa, lemon zest, and chopped parsley.
- Lay the cod fillet in the egg mix to cover, then coat in the quinoa crumb. Place on a lined baking tray.
- Cut the sweet potato into ‘chips’ and lay on a baking tray. Season with sea salt, black pepper, and a little cooking spray.
(Note: For extra crispy chips, cut the potato into skinny fries.)
- Bake both the fish and chips in the oven at 180C for 20 minutes, until the quinoa is crispy and golden brown and the chips are crisp.
- In a pan, gently boil the peas and asparagus for 3 minutes, then drain.
- Heat the butter in a pan and add the drained peas, asparagus, and kale. Sautee for 3-4 minutes and then add the shredded mint and toss together.
- Serve the greens, sweet potato chips and fish together.
Calories: 452.6 Carbs: 42.9g Fat: 12.2g Protein: 42.8g
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