
TOTAL TIME: 40 MINS
SERVINGS: 2
CALORIES/SERVING: 352 CALS
INGREDIENTS
2 x 150g white fish fillet (of your choice)
1 garlic clove (crushed)
3 Gram coriander (2 tsp, finely chopped)
2 tsp freshly squeezed lemon juice
Pinch himalayan salt & pepper
150 Gram sweet potato (cut into chips)
300 Gram pumpkin (cut into chips)
150 Gram zucchini (cut into chips)
15 ml olive oil (3 tsp)
METHOD
Marinate the fish by combining garlic, coriander, lemon juice, salt and pepper. Set in the fridge for 30 minutes
Meanwhile, preheat oven to 180°C and line a baking tray with baking paper. Place the cut pumpkin, sweet potato and zucchini on the tray and drizzle olive oil over the chips. Season with Himalayan salt and pepper. Bake in the oven for 25-30 minutes or until golden
Heat a barbeque grill and cook the marinated fish for a few minutes on each side, or until liking
Divide the fish and chips into two meals
Dish one serving of the meal and refrigerate the remaining meal for tomorrow's leftover
Enjoy
NUTRITION
Serving size 469g
Calories 352 cal
Protein 35.12g
Fat, total 12.01g
- saturated 2.27g
Carbohydrate 22.63g
- sugars 13.52g
Dietary Fibre 6.01g
Sodium 203.45mg
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