A healthier option for #NationalFishandChipDay

A healthier gut friendly option for #NationalFishandChipDay Fish and peas and lemon and sweet potatoes - ProVen Probiotics

For #NationalFishAndChipDay we've found a more gut friendly/healthy option for you to try from UP fitness:

Ingredients

150g cod fillet

1 egg, beaten

75g cooked quinoa

15g fresh parsley, finely chopped

Zest of 1/2 a lemon

100g sweet potato

60g peas

75g asparagus

50g kale

10g fresh mint, shredded

1 tsp butter

1tsp baking powder

½ tsp cinnamon

Method

  1. Whisk the egg in a bowl and season with sea salt and black pepper.
  2. In a bowl, combine the cooked quinoa, lemon zest, and chopped parsley.
  3. Lay the cod fillet in the egg mix to cover, then coat in the quinoa crumb. Place on a lined baking tray.
  4. Cut the sweet potato into 'chips' and lay on a baking tray. Season with sea salt, black pepper, and a little cooking spray.

(Note: For extra crispy chips, cut the potato into skinny fries.)

  1. Bake both the fish and chips in the oven at 180C for 20 minutes, until the quinoa is crispy and golden brown and the chips are crisp.
  2. In a pan, gently boil the peas and asparagus for 3 minutes, then drain.
  3. Heat the butter in a pan and add the drained peas, asparagus, and kale. Sautee for 3-4 minutes and then add the shredded mint and toss together.
  4. Serve the greens, sweet potato chips and fish together.

ProVen Probiotics, Unit 2 Christchurch Road, Baglan Industrial Park, Port Talbot, SA12 7DJ. Tel: 01639 825107