Nutrition balance score
Great
Glycemic Index
81
High
Glycemic Load
30
High
Nutrition per serving
Calories291.6 kcal (15%)
Total Fat2.3 g (3%)
Carbs36.6 g (14%)
Sugars2 g (2%)
Protein29.3 g (59%)
Sodium286 mg (14%)
Fiber3.7 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Preheat the oven to 200?C (fan 180?C/gas mark 6).
Step 2
Cut the peeled potatoes into 1cm (1/2in) slices, and then into 1cm (1/2in) strips to make chips.
Step 3
ar Place the potatoes into a large bowl of cold water and rinse well. Drain the water, pat dry with some kitchen towel and spray with low-calorie cooking spray until they are all coated. Season with some salt.
Step 4
Place onto a non-stick baking tray and cook in the oven for 20 minutes. After 20 minutes, turn the chips over on the baking tray, spray with some more low-calorie cooking spray and return to the oven for a further 15-20 minutes until golden.
For the fish
Step 5
Preheat the oven to 200?C (fan 180?C/gas mark 6).
Step 6
Using a food processor, blitz the bread into fine breadcrumbs and set aside in a bowl. Using a fine grater or zester, remove the zest from the lemon and add it to the breadcrumbs, along with the chives and some salt and pepper. Stir well.
Step 7
Pat the fish dry using some kitchen towel, then place the fillets on a baking tray that has been sprayed with some low-calorie cooking spray. Season the fish with a little salt and pepper, then divide the breadcrumb topping into four equal portions and place on top of the fish. Pat it down gently to form a crust, and so that it doesn't fall off!
Step 8
Cook in the oven for about 10 minutes, until the fish is opaque, and serve with the chips.
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