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.

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Ingredients:

  • 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

Method:

  1. Whisk the egg in a bowl and season with sea salt and black pepper.
  2. In a bowl, combine the cooked quinoa, lemon zest, and chopped parsley.
  3. Lay the cod fillet in the egg mix to cover, then coat in the quinoa crumb. Place on a lined baking tray.
  4. 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.)

  1. 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.
  2. In a pan, gently boil the peas and asparagus for 3 minutes, then drain.
  3. 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.
  4. Serve the greens, sweet potato chips and fish together. 

Macros:

Calories: 452.6 Carbs: 42.9g Fat: 12.2g Protein: 42.8g

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