A plate of fish served with sweet potato fries

Healthy Fish & Chips

Age Suitability

12 months +

Serves

4

Prep

20mins

Cooking Time

45mins

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Peas

What you need

Ingredients

3-4 sweet potatoes (around 600g)
25g cornstarch
4 tbsp vegetable oil
45g chopped almonds (or ground almonds for younger little ones)
1 lemon
2 tbsp chopped dill
1 garlic clove 
4 skinless white fish fillets (from sustainable sources)

Allergens warning

This product contains:
Nuts
This product is suitable for:
No dairy, Gluten free
A healthy alternative to the classic British favourite. Toddlers and all the family will love our Healthy Fish and Chips recipe!
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Lemon wedges

Method

Preheat the oven to 200°C / 180°C fan / Gas Mark 6. Place an oven tray in the oven. Wash and scrub sweet potatoes. Cut each potato in 8 wedges. Place in a large bowl with cornstarch and 3 tbsp of oil. Toss together until coated all over. Spread chips on the hot tray and bake in the oven for 35-40 mins.

A bowl with chopped sweet potato wedges with oil and cornstarch

Juice and zest the lemon. In a bowl, mix zest with chopped almond, 1 tbsp chopped dill, 1 tbsp of oil and finely chopped garlic.

A bowl with chopped almonds, dill, garlic and oil

15 mins before the sweet potatoes have finished cooking, place the fish fillets in a baking dish. Pour lemon juice over them and leave for a 2 to 3 minutes. Spread almond mix evenly between the 4 fish fillets. Bake in the oven below the sweet potatoes for 10-12 minutes. 

A baking dish with fish topped with herby almond mix

When the sweet potatoes are done, mix in the other tablespoon of chopped dill. Serve fish fillets with sweet potatoes straight away.

A plate of fish served with sweet potato fries and lemon wedges

The sweet potatoes are rolled in cornstarch so they are crispier. You can skip it if you prefer.

Take care to remove all bones from fish. Replace chopped almond with ground almond for children under 12 months.

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Allergens