Gourmet Fish and Chips With Tomato Chutney

Cottage in the Sky

Once you’ve tried fish and chips the healthy way, you’ll never go back to the original.

Healthier Fish and Chips

In the 19th century, fish and chips became a stock meal among the working class in merry old England. In fact, the first fish and chips shop was opened in London in 1860.

In spite of being made exclusively of fish and potatoes, a dinner of fish and chips is considered unhealthy. Battered and deep-fried food is an undisputed cause of increased cholesterol and weight gain. Potatoes have a high-glycemic index

But what if you could cook fish and chips in a healthy way? What if they tasted far better than the traditional recipe? What if you could eat gourmet fish and chips?

Prepare the Chips

Yams have a lower-glycemic index. To save yourself a gruelling clean up, use parchment paper. A single sheet can be used repeatedly before disposal.

Ingredients

  • 5-7 medium yams, sliced.
  • 2 tablespoons olive oil.
  • Cayenne pepper, to taste.
  • Ground black peppercorns, to taste.

Instructions

  1. Slice up the yams as thinly as possible.
  2. Toss in olive oil.
  3. Cover two baking sheets in parchment paper.
  4. Sprinkle cayenne and pepper over the paper.
  5. Spread sliced yams over the baking sheets.
  6. Sprinkle cayenne and pepper over the sliced yams.
  7. Place in a 350 degree Fahrenheit oven.
  8. Bake for 30-40 minutes.

Prepare the Fish

The easiest part of this meal is preparing the fish.

Ingredients

  • 2 pieces cod, halibut, salmon, or whatever fish you prefer.
  • Ground black peppercorns, to taste.

Instructions

  1. Line a casserole dish with parchment paper. Place the rinsed fish in the centre.
  2. Grind pepper over the fish.
  3. Close the top of the paper.
  4. Place in a 350 degree Fahrenheit oven along with the chips.
  5. Bake for 15-20 minutes.

Prepare the Chutney

Seven easy ingredients are needed to make the chutney.

Ingredients

  • 6 olives, halved and sliced.
  • 4 forkfuls sun-dried tomatoes.
  • 3-4 cloves garlic, crushed and diced.
  • 1 tablespoon basil, dried.
  • 1 cup tomato sauce.
  • Ground black peppercorns, to taste.
  • 10 asparagus spears, chopped.

Instructions

  1. Mix olives, sun-dried tomatoes, and pepper in small pot over low heat.
  2. Once simmering, add tomato sauce and asparagus.
  3. Add dried basil and oregano.
  4. Turn temperature to lowest setting and cover with lid.
  5. Check the tenderness of an asparagus spear with a fork. When the softness is right for you, the chutney is ready.
  6. Add the garlic after the stove is off to retain that bite.

Serving Notes

This recipe is for two people. Divide the cooked fish and chips between two large plates.

The chutney is a great replacement for batter on the fish and for ketchup to scoop onto your chips. (Commercial ketchup contains excessive sugar and high fructose corn syrup.)

These fish and chips are as tasty as they are healthy!

But what’s a fish and chips meal without a libation or two? Pour yourself a pint of beer or a glass of wine.

Enjoy!

Cottage in the Sky
Cottage in the Sky

THRIFTY ♥ ENVIRONMENTAL ♥ HEALTHY

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