So lets talk quinoa, super versatile, this little grain has become all the range and I'm fully on board! In salads, with curries and not as a crispy coating for my healthy fish and chips, its only downside is the time it takes to cook it!
These cod loins are baked after being coated with cooked quinoa instead of breadcrumbs which gives them a healthy protein-packed makeover and means its completely gluten-free. They’re so yummy I’m not sure I ever want to have the traditional battered fish and chips again!
Ingredients:
(Serves 4)
- 120grams of Quinoa (cooked according to packet instructions and cooled)
- 50grams of Quinoa (milled to Flour, normal Plain Flour will work but will not be gluten-free)
- 1x Egg (Beaten)
- 5x Medium Sweet Potatoes (cut into chip size pieces)
- 4x Cod Loins
- 200grams of Frozen Garden Peas
- Salt and Pepper to taste
- 1tablespoon of Malt Vinegar
- 2tablespoons of Butter
- 1tablespoon of Olive Oil plus extra for greasing
Method:
1) Firstly, set your oven to 180'C, toss your Sweet Potato chips in the olive oil seasoning well, and then put onto a baking tray and place in the oven (they should take around 25-30 minutes)
2) While your chips are cooking, its time to prepare your fish. Put your beaten Egg, Flour, and cooled cooked Quinoa onto three separate plates seasoning the flour well with salt and pepper. Dip each piece of fish into the flour first, then the egg, and finally the quinoa making sure that its all covered. Place them on an oiled baking tray and put them in the oven with your chips (they should take around 12-15 minutes, varying depending on the size of your fish)
3) Finally while your Fish and Chips are baking, put your Garden Peas in a saucepan over a medium heat with a little splash of oil. When they are cooked, add the Vinegar, Butter and salt and pepper to taste. Then mash roughly with a fork or pulse with a stick blender.
And thats it! Plate up and enjoy your healthy fish and chips, I know my housemate did!
Charlotte x
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