Guilt-free Fish and Chips

Fall is here and it’s come on quite suddenly this year. Instead of the warm summer/fall transition we’ve been used to, this year it’s cold! With this sudden cold weather, we’re craving comfort food in a big way. While at the St. Lawerence market this weekend we picked up some Talapia fillets and brought them home to make fish and chips. While occasionally we crave a greasy, deep fried meal we usually like to keep things as light and healthy as possible.  Looking at these fish and chips, you can barely tell they were done in the oven instead of a deep fryer.  When you taste them, you won’t want to ever go back!

 

INGREDIENTS

FISH

  • 4 Talapia Fillets
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp garlic salt
  • 1/2 tsp cayenne pepper
  • freshly ground pepper to taste
  • 1/2 tsp dried corriander
  • 1/2 tsp tumeric

CHIPS

  • 4 large Yukon Gold potatoes, cut into strips, leave skin on
  • 2 tbsp olive oil
  • salt & pepper to taste
  • chili powder

DIRECTIONS

FRIES

  1. Preheat oven to 425F
  2. Wash & Cut Potatoes into fry shapes
  3. Place into a large mixing bowl and drizze on 1 tbsp of olive oil, salt & pepper & toss to coat.
  4. Place fries in rows on a non stick baking sheet being careful not to over lap.
  5. Bake for 25 min until golden brown, remove from oven and let cool for 5 min.
  6. Using a spatula, carefully remove fries from baking sheet and return to mixing bowl.
  7. Toss fries again in remaining 1tbsp of olive oil, sprinkle with a dash of chili powder.
  8. Return to baking sheet and cook for another 10 min until crispy.
  9. Remove fries from oven and let stand while fish cooks.

FISH

  1. Switch oven to broil.
  2. Mix together spices & oil and brush onto both sides of fish.
  3. Place fish on parchment paper on a baking sheet.
  4. Broil for 5-8 min until cooked through and slightly browned, do not flip.
  5. Enjoy!

 

 

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