Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A lighter take on fish and chips.
Equipment: Roasting tray; baking tray
Measures and names
Ingredients
- 4 white fish fillets
- 1 egg, beaten
- 60 g ground almonds
- 30 g parmesan
- 1 large celeriac (celery root), cut into chips
- 2 tbsp olive oil
- Frozen peas, to serve
- Lemon wedges and tartare sauce
- Salt and black pepper
Method
- Heat the oven to 220°C (fan 200°C). Toss the celeriac chips with the oil and salt and roast for 25–30 minutes, turning once, until golden and crisp at the edges.
- Mix the ground almonds and parmesan on a plate. Dip each fish fillet in the beaten egg, then press into the almond mixture.
- Lay the fish on a lined tray and bake for the last 15 minutes, until the crumb is golden and the fish flakes easily.
- Cook the peas.
- Serve with lemon wedges and tartare sauce.
Swaps and tips
Celeriac crisps up best in a single layer with space around each chip. Any firm white fish works — cod, haddock or pollock.
Add carbs for the family (optional)
For the family, swap the celeriac chips for oven-baked potato chips or wedges (homemade, not the heavily processed kind).
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 27 g | 7 g | 6 g | 20 g | 334 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
