The Healthiest Fish and Chips Ever

My cold has disappeared! This is most exciting. I woke up with a clear head and generally sunny outlook on life. Funny how the day after a cold can do that to a person. So dinner was nice and healthy. And I hadn't even thought about the slight nod to British cuisine until Phil said "it's like the healthiest fish and chips ever". Agreed and noted.

Healthy Fish and Chips

I found this recipe in delicious magazine a couple of months ago. But, had I read this recipe about a year ago, I would have said NO and turned the page. Because I loathed fennel. But my tastebuds have done a bit of maturing this year. And this dish would SUCK without the fennel seeds. The amounts listed here perfectly serves 2.


The particulars:

  • 2 small sweet potatoes
  • 1 tsp fennel seeds, slightly crushed
  • 2 sea bass fillets (skinned)
  • olive oil
  1. Heat the oven to 400F.
  2. Cut the sweet potatoes into large wedges, and blanch in boiling water for 5 minutes. Drain.
  3. Put the potatoes on a baking sheet with a drizzle of olive oil, half the fennel seeds, salt, and pepper.
  4. Roast for 15 minutes until just tender.
  5. Season the fish and sprinkle over the rest of the fennel seeds and 1 tsp oil. Add to the tray and cook for another 5 minutes.
  6. Serve with green salad. (The salad above has watercress, spinach, tomato quarters, snap peas, and cashews, with a homemade vinaigrette)

I am a big sweet potato fry fan - maybe just a sweet potato fan in general. And the fact that this dinner can be ready to eat in less than 30 minutes makes me grin from ear to ear. Nothing beats a quick, yet still tasty, and HEALTHY (bonus!) dinner.

Lesson learned: Cook this more.