White Fish Fillets with sweet potato chips
Ingredients
- 4 sweet potato [cut into 8-10 slender wedges]
- 4 tbsp olive oil
- 30 g butter
- 2 garlic clove [crushed]
- 10 g fresh parsley [chopped]
- 4 white fish fillet [about 200g each]
- 150 g frozen peas
- 2 avocado
- 1 lemon [juiced]
Instructions
- Preheat the oven to 200°C
- Coat the sweet potato wedges in the olive oil and season generously. Spread out in a single layer in a roasting tin and cook for 20 minutes, turning halfway through.
- Place the butter in a bowl and use a fork to mash in the crushed garlic and parsley. Season.
- Spread the garlic butter over the hake and then place the fillet on a lightly greased baking tray. Bake for 5 minutes.
- Transfer the fish to a warm serving plate and cover with foil, then tip the peas onto the hot baking tray. Warm in the oven for 5 minutes.
- Transfer the warmed peas to a bowl. Peel and chop the avocado and roughly mash with the peas, adding a squeeze of lemon juice and a little seasoning as you go.
- Serve the fillet of hake with the sweet potato wedges and crushed peas.
Nutrition
Sodium: 51mgSugar: 2gFiber: 2gPotassium: 140mgCholesterol: 16mgCalories: 218kcalMonounsaturated Fat: 12gPolyunsaturated Fat: 2gSaturated Fat: 6gFat: 21gProtein: 2gCarbohydrates: 6g
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