• 1 Small sweet potato
  • 1tsp Rapeseed oil
  • Handful fresh parsley (finely chopped)
  • Sea salt
  • Pepper
  • 1 White fish fillet (I used cod)
  • 1 Egg (whisked)
  • 2tbsp Flour (I used Rude Health Sprouted Whole Spelt Flour)
  • 1 lemon (zest and juice)
  • Handful peas
  • 1/4 head broccoli
  • 1tbsp quark


  • Preheat the oven to 180˚c.
  • Slice the Sweet potato into chip shaped slices, and lie on foil lined baking tray or a wire rack on top of a baking tray. Season them with a drizzle of oil, third the parsley, salt and pepper. Cook in the pre heated oven for 20-25mins
  • On a lipped plate, pour out the whisked egg. On another plate mix together the flour, third of the parsley, lemon zest, salt and pepper.
  • Dip and roll the fish in the egg and then the flour mix until well coated.
  • Lie fish on foil lined tray with the chips and bake at 180˚c for about 15mins or until the flour has crisped up a little.
  • 5mins before fish and chips are ready boil/steam the broccoli with a pinch of salt, add the peas for the last 2mins.
  • Mix into the quark the juice from 1/2 the lemon, the remaining third of parsley and some black pepper.
  • Serve the fish and chips on a plate with a side of broccoli and peas and a dollop of yoghurt sauce.
  • Squeeze the remaining lemon half over the fish and enjoy.

Protein: 44.1g

Carbs: 43g

Fat: 6.5g

Calories: 397

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