Gluten Free Breaded Fish (and Chips)

There’s no doubt that fish and chips from the chippy are heavenly and a fine inclusion to a balanced diet every once in a while, but they are definitely not something we should be having every week.

Instead, I’ve come up with a much healthier alternative that gives you the enjoyment of a plate of fish and chips but with added satisfaction that it’s also nourishing. I’m not lucky enough to have a BBQ in the garden at the moment, but this summery indulgent dish makes up for it! This is a super simple recipe for breading your fish fillets before baking. I like using salmon, but the recipe will work with most fresh fish fillets. Always aim to get wild fish that is sustainably sourced, and mix up your dietary intake of oily and white fish as they both have different health benefits.

I served mine with homemade oven-baked chips and a kale, cucumber, pea, mint and feta salad.⠀ ⠀
To cook the chips, I like to keep the skin on and par boil them for 3-4 minutes before adding them to a hot tray of oil or goose fat to bake for 30-40mins with plenty of seasoning. As chips are fairly straightforward, the below recipe is for the SALMON ONLY.

TOTAL TIME: 20 minutes ⠀

SERVES: 2⠀ ⠀

SEASON: Summer

INGREDIENTS:⠀

2 salmon fillets (or fish of your choice)⠀

2 tbsp Dijon mustard (double check yours is GF is following a strict GP diet)⠀

1/2 cup ground almonds⠀

2 tbsp olive oil⠀

1/2 tsp paprika⠀

Salt and pepper⠀ ⠀

INSTRUCTIONS:⠀

1. Preheat the oven to 180 degrees C.⠀

2. Line a baking tray with greaseproof paper. ⠀

3. Brush each salmon fillet with dijon mustard on both sides.⠀

4. In a bowl, combine the ground almonds, olive oil, paprika, and salt and pepper. Mix thoroughly with a spoon.⠀

5. Coat the salmon with the mixture so that is evenly covered in a thin layer of the almond ‘bread crumbs’.⠀

6. Bake in the oven for 16 minutes until cooked through but still juicy.⠀

7. Remove from the oven and serve immediately with your choice of sides.⠀