[et_pb_section fb_built=”1″ _builder_version=”4.19.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.19.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.19.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/sportsnutritionwales.co.uk\/wp-content\/uploads\/2023\/01\/47586E9D-CF4E-4A47-BFB2-6991EE1805C0.png” _builder_version=”4.19.4″ _module_preset=”default” title_text=”47586E9D-CF4E-4A47-BFB2-6991EE1805C0″ hover_enabled=”0″ sticky_enabled=”0″][\/et_pb_image][et_pb_text _builder_version=”4.19.4″ _module_preset=”default” hover_enabled=”0″ sticky_enabled=”0″]<\/p>\n
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Healthy fish <\/span>\ud83d\udc20<\/span> and <\/span>\ud83c\udf5f<\/span> chips with tartare sauce <\/span><\/p>\n Ingredients <\/span><\/p>\n 450g potato<\/span><\/p>\n 2 tbsp plain flour <\/span><\/p>\n 1 lemon <\/span><\/p>\n 1 bunch flat leaf parsley <\/span><\/p>\n 25g panko breadcrumbs <\/span><\/p>\n 30g capers <\/span><\/p>\n 60g light mayonnaise <\/span><\/p>\n 2 sea bass fillets or fish of choice<\/span><\/p>\n 1 avocado <\/span><\/p>\n Olive oil <\/span><\/p>\n <\/span><\/p>\n Method <\/span><\/p>\n Heat your oven to 220 degrees <\/span><\/p>\n Pour a glug of oil into a baking tray and pop in the oven <\/span><\/p>\n Cut your potatoes into 2cm wide chips (don’t peel as this retains the fibre) <\/span><\/p>\n Boil the potatoes for 4-6 mins <\/span><\/p>\n Drain, sprinkle with flour and salt then pop in the hot baking tray coating in the oil for 25-30mins <\/span><\/span><\/p>\n Zest and halve the lemon<\/span><\/p>\n Finely chop the parsley (stalks and all) and put half in a bowl with the lemon zest <\/span><\/p>\n Add the breadcrumbs and 1 tbsp oil and season <\/span><\/p>\n Finely chop the capers and put in another bowl with three quarters of the mayo and the remaining parsley. Mix together and season to taste <\/span><\/span><\/p>\n Lay the fish skin side down on a lined baking tray. Spread the remaining mayo evenly over the flesh. Spoon the breadcrumb mixture on top and press down with a spoon. Drizzle with oil and when the chips are about halfway through cooking bake on the middle shelf for 10-15mins until the crumbs are golden and the fish is cooked.<\/span><\/span><\/p>\n Halve and stone the avocado. Chop into 2cm chunks and pop into a large bowl. Squeeze in half the lemon juice and 1 tbsp oil, season with salt and pepper and a pinch of sugar and stir. <\/span><\/span><\/p>\n Serve the fish and chips with a dollop of tartare sauce and a lemon wedge. Pop a salad on the side or vegetable of choice and enjoy. <\/span><\/p>\n VJ x <\/span><\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.19.4″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Healthy fish \ud83d\udc20 and \ud83c\udf5f chips with tartare sauce Ingredients 450g potato 2 tbsp plain flour 1 lemon 1 bunch flat leaf parsley 25g panko breadcrumbs 30g capers 60g light mayonnaise 2 sea bass fillets or fish of choice 1 avocado Olive oil Method Heat your oven to 220 degrees Pour a glug of oil […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-811","page","type-page","status-publish","hentry"],"yoast_head":"\n