Tuesday, 15 July 2014

Slimming World - Fish and Chips

Serves 4

Ready in 40 minutes

Syns Per Serving - 3 Syns on Extra Easy


709g/1lb 9oz large potatoes, peeled and cut into chips
salt and freshly ground black pepper
low calorie cooking spray
4 x 198g/7oz thick skinless white fish fillets (cod, haddock, or halibut)
113g/4oz stale wholemeal bread, made into breadcrumbs
4-5 tbsp finely chopped parsley
2 eggs, lightly beaten
a mixed salad and lemon wedges,  to serve


1. Preheat the oven to 220c/Gas 7. Boil the chopped potatoes in a large saucepan of lightly salted water for 7-8 minutes. Drain carefully and spread in a single layer onto a non-stick baking tray lined with baking parchment. Spray with low calorie cooking spray and season well. Bake in the oven for 15-20 minutes or until the chips are lightly golden. Set aside and keep warm.

2. Meanwhile place the fish fillets on a work surface and season well. Mix the breadcrumbs and chopped parsley together and spread onto a plate. Place the eggs in a shallow plate or bowl.

3. Dip the fish fillets into the egg and then into the breadcrumbs mixture and coat evenly. Place a non-stick baking sheet and bake in the oven for 15-20 minutes or until the fish is cooked through.

4. Serve the fish with the chips and accompany with a mixed salad and lemon wedges to squeeze over.

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