Who doesn't love a complete fish and chip meal? We have created a mouth watering complete meal for you to please the whole family. Earmark this recipe for one stop shopping next time you are looking for a great seafood dish - we cover the fish, baked sweet potato chips, and healthy cole slaw all in this recipe together!
| Prep Time | 15 minutes |
| Servings |
servings
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Ingredients
Chips
- 2 Medium sweet potato sliced into 1/8 inch thick chip pieces
- 1 Tbsp coconut oil melted
- 1/2 tsp sea salt
- 1/2 tsp paprika
- 1/2 tsp chili powder optional
Coleslaw
- 1/2 Head cabbage green cabbage works best
- 2 Medium carrot shredded
- 1 tsp caraway seeds
- 1/2 Cup mayonaise look for pure kinds or make your own
- 2 Tbsp apple cider vinegar
- 1/4 tsp turmeric
- 1/4 tsp paprika
- 1 Tbsp dijon mustard
Ingredients
Chips
Coleslaw
|
Instructions
Baked Fish
- Preheat oven to 450 F and place a heavy baking sheet in oven to preheat as well. Cut as many pieces of foil or parchment paper as you have fish and place a fish fillet in the center of each piece. Parchment paper is the easiest to work with.
- Combine remaining ingredients for fish except lemon slices in a small bowl and stir well. Spread mixture evenly over fish, scatter lemon slices on top, and fold the edges of the foil or paper up over each fillet, crimping edges tightly.
- Place packaged fish on preheated baking sheet and bake 13-15 minutes, until fish is just cooked through.
Chips
- Preheat oven to 400 F degrees, with racks in center and lower positions. Toss sweet potato chips with paprika, chili powder, and olive oil. Divide sweet potatoes chips flat in single layer onto baking sheets. Bake, flipping once, until centers are soft and edges are crisp, 22 to 25 minutes. Sprinkle with salt, and serve with optional lime wedges.
Coleslaw
- Slice the cabbage as thinly as you can. Grate carrots with a coarse grater or you can julienne them very finely and combine with cabbage in a large bowl.
- Mix mayo with caraway seeds, mustard, turmeric, paprika, vinegar, and dill. Pour over cabbage and carrots and toss until thoroughly coated. It’s best if you cover with plastic wrap and refrigerate for at least 1 hour before serving (stir before serving since dressing tends to settle to the bottom of the bowl). Serve with fish and chips or use as a side dish anytime!
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