This is a very tasty twist on a classic British dish! I must admit I have never been a huge fish lover; it’s been on my ‘learn to like’ list for years but I’ve never quite managed it. I’ve tried curries, marinades, fishcakes and just about any twist on a fish dish I can manage to learn to like fish but it has definitely been one of my trickiest food foes. This dish however has changed all that!
This is now one of my go-to meals (and trust me I go to it often!) This dish has been my gateway to liking fish and I am now eating more and more, so if you are like me 6 months ago and trying to eat more fish this is an amazing way to start. It does help that I love asian food and anything with chillies! This isn’t a spicy dish though but beautifully balanced!
When you combine a lovely piece of fish with chips lets be honest, not many people will chaplain. These clean eating skin on chips are by far my favourite carbohydrate (If I could eat only one thing for the rest of my life I thing these chips may be a true contender!)
So wherever you stand on the fish loving spectrum this meal is a definite winner! It’s also quick and easy and down right-delish! Serve it with plenty of steamed greens, and of course no meal is complete without avocado!! If you want to make it feel even more like the classic British dish you can alway serve it in some newspaper with a plastic fork!
Fish & Chips – Asian Spiced Cod with Sweet Potato Chips
Serves: 2 Time: 45 minutes (+8 hours marinating time) Difficulty: Easy
- 2 Skinless Cod Fillets
- 1 Tsp of Dijon Mustard
- 2 Tbsp of Tamari (or low sodium say sauce)
- 1 Tbsp of Coconut Oil
- 1 Tsp of Ginger (Grated)
- 2 Spring Onions (Finely Chopped)
- ½ Red Chilli (Finely Chopped)
- 2 Tbsp Of Sesame Seeds
- 1 Large Sweet Potato
- 1 Tbsp Of Coconut Oil (melted)
- Large Pinch of Sea Salt
- ½ Avocado
- 300g Steamed Green Beans
- The night before (or at least 8 hours before) whisk together the mustard, tamari, coconut oil and ginger to make the marinade. Coat the cod fillets in the marinade, cover and refrigerate overnight.
- On day of cooking pre-heat the oven to 180°C.
- Clean the sweet potatoes and cut into large chips with the skin on. Coat with coconut oil and place on a wire rack.
- Sprinkle with salt and place in the oven for 35-40 minutes (Until soft).
- 20 minutes before the sweet potatoes are ready wrap the cod in foil and place in the oven.
- Mix together the spring onions, chilli, and sesame seeds.
- Serve the fish and chips and sprinkle the chilli and spring onion mixture over the fish.
- Add any extras such as avocado and/ or green beans.