Author Notes
Not that we need an excuse to eat this delicious dish but National Fish and Chip day is as good as any. Another good reason is for the health benefits, people who eat fish regularly have a lower risk of heart disease. Cod or haddock are a good source of protein which delays stomach emptying, this helps to stop sudden increases in sugar levels. These fish contain Omega-3 fatty acids which are good blood thinners and many B vitamins. Who said fish and chips weren’t healthy? We aren’t waiting for the 2nd June!
The recipe can be found here -http://www.mynutricounter.com/vegan-roasted-vegetable-omelette/
—Nikki Brown
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Ingredients
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500 grams
cod or haddock fillets, cut into serving pieces
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500 grams
potatoes, cut into wedges
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100 grams
desiccated coconut
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15 grams
fresh coriander (cilantro), roughly chopped
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1 1/2 tablespoons
black pepper, freshly cracked
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1/4 teaspoon
salt
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1/4 teaspoon
turmeric powder
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15 milliliters
olive oil
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15 milliliters
lemon juice
- For the Mayonnaise
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125 milliliters
sunflower oil
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1 teaspoon
cider vinegar
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0.5 grams
salt
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15 grams
dijon mustard
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8 grams
flax seed meal
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30 milliliters
water
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30 milliliters
sriracha
Directions
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Combine flaxseed meal and water in a large bowl. Leave for 5 minutes.
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Add the mustard and cider vinegar. Whisk to combine.
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In a thin steady stream, gradually whisk in the sunflower oil.
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Fold in sriracha.
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Season with salt and pepper.
- For the Mayonnaise
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Parboil the potatoes for 5 minutes in salted water. Drain and pat dry with paper towels.
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Transfer potatoes to a bowl. Toss well with olive oil and season with salt.
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Mix lemon juice and turmeric powder in a small bowl.
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In a separate bowl, combine desiccated coconut, chopped (coriander) cilantro, and black pepper.
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Brush fish fillets with lemon and turmeric solution, season with salt, then coat with the coconut and coriander (cilantro) mixture.
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Lay fish fillets and potatoes on a lightly oiled baking sheet.
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Bake for 15-20 minutes at 220C/430F.
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