Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
For the dip
- 125grams Greek yoghurt
- 1 medium lemon, juiced and zested
- 2tablespoons chives, fresh, chopped
- 1tablespoons olive oil
- 200grams parsnips, peeled
- 200grams sweet potato, cut into chips
- 200grams celeriac, peeled, cut into chips
- 60grams panko bread crumbs
- 40grams cheddar cheese, grated
- 20grams parmesan, grated
- 400grams Basa fillets
Nutrition per serving
1490kJ / 358Cal
1490 Kilojoules or 358 Calories
17% of daily energy intake*
Protein
22.1grams
Fat
15.1grams
Carbs
30.5grams
Sugars
10.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This lighter take on fish and chips is perfect for an easy midweek meal with minimal effort and cost. Swapping potatoes for veggie chips gives it a healthier twist.
Method
Step 1 of 5
Pre-heat the oven to 200°C/180°C fan-forced. Pour half the oil in a large bowl and add the vegetable chips, tossing well to coat each one. Fill one baking tray with a single layer of chips and spread the rest on half a second baking tray, leaving room for the fish. Bake for 15-20 minutes to soften.
Step 2 of 5
Meanwhile, mix the panko breadcrumbs, remaining oil, cheddar and parmesan in a medium bowl. Remove the baking trays from the oven and toss the chips. Add the fish fillets the half-filled baking tray and top each with cheesy breadcrumb mix.
Step 3 of 5
Place the trays back in the oven for 15 minutes until the fish is cooked through and the fries are golden and crisp.
Step 4 of 5
In a small bowl, mix the yoghurt, lemon juice and zest and chopped chives.
Step 5 of 5
Serve the fish and chips with the herby lemon dip.
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