Think you can’t have a nice portion of fish and chips on a diet? Think again! This Slimming World recipe means you can eat your favourite food without worrying
709g/1lb 9oz large potatoes, peeled and cut into chips
salt and freshly ground black pepper
low calorie cooking spray
4 x 198g/7oz thick skinless white fish fillets (cod, haddock or halibut)
113g/4oz stale wholemeal bread, made into breadcrumbs
4-5 tbsp finely chopped parsley
2 eggs, lightly beaten
a mixed salad and lemon wedges, to serve
Preheat the oven to 220°C/Gas 7. Boil the chipped potatoes in a large saucepan of lightly salted water for 7-8 minutes. Drain carefully and spread in a single layer onto a non-stick baking tray lined with baking parchment. Spray with low calorie cooking spray and season well. Bake in the oven for 15-20 minutes or until the chips are lightly golden. Set aside and keep warm.
Meanwhile place the fish fillets on a work surface and season well. Mix the breadcrumbs and chopped parsley together and spread onto a plate. Place the eggs in a shallow plate or bowl.
Dip the fish fillets into the egg and then into the breadcrumb mixture and coat evenly. Place on a non-stick baking sheet and bake in the oven for 15-20 minutes or until the fish is cooked through.
Serve the fish with the chips and accompany with a mixed salad and lemon wedges to squeeze over.
Syns per serving (When following the Slimming World diet you are allowed 15 syns per day)
Original: 11Green: 2*
(*Add 6 Syns if not using cod as a Healthy Extra )
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