I really miss a British Fish ´n´Chip shop! When I was younger, a trip to the chippy was a weekend treat, when no one fancied cooking at home. As I hit my late teens, it became somewhere you stopped on your way home, after a night out on the town! Now that I don´t live in the UK, I have really nostalgic feelings when I think of the chip shop. Since I´m a lot healthier than I used to be, I´m sure I wouldn´t be at the chippy very often, but the idea still holds a warm place in my heart!
These days I try to recreate some of the joys of fish ´n´chips, but with much less fat. Instead of everything swimming in oil, this healthier version uses oil sparingly (and I even serve it with a hand full of green leaves). The chips are roasted, not fried. Not a deep fat frier in sight! And they´re made more colourful by using potato, sweet potato, red pepper and red onion. I hope you´ll agree that the result looks more appealing than the beige chip shop standard! This recipe made enough for 2; an easy, healthy and colourful mid-week meal. And what´s more, the ingredients here are probably cheaper than 2 portions of fish and chips from a take-away!
It´s been a while since any of you have sent me photos of my recipes, that you´ve made. If you do try out one of my dishes, please remember to tag #pescetarianpleasures on social media. Thanks, and happy Thursday!
2 sea bass fillets
1 sweet potato
1/2 red onion, thinly sliced
1/2 red pepper, julienned
rocket leaves, 2 large hand fulls
10-12 black olives
50g brown flour
1 tsp dried rosemary
1 tsp red pepper corns
Oil for frying
Ahead of time make the Romesco sauce (you may need to thin the sauce with some olive oil).
Preheat the oven to 180°. Cut the potato and sweet potato into thin chips, drizzle with some olive oil and sprinkle with the crushed rosemary and red pepper corns.
Bake for around 40 minutes, then add the julienned red pepper. Bake for another 15 minutes and add the red onion. After 10 minutes, everything should be cooked and you can take them out of the oven.
Put some brown flour onto a small plate and dip the fish fillet into the flour, until coated on each side. Heat some oil in a frying pan, and lightly fry for a few minutes on each side (until the fish is cooked).
Put some rocket and black olives on a plate, add the fish fillet and a generous serving of colourful chips! Drizzle the romesco sauce over the fish, sprinkle with some parsley and serve with a wedge of lime.