baked fish and chips with rainbow salad

Baked Fish Rainbow Salad
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Ingredients

Fish and chips

  • 500g white fish fillet
  • 1 cup plain wholemeal flour
  • A tad under 1 cup ice cold water
  • 1 egg
  • 2 potatoes
  • 1 sweet potato
  • 1 tablespoon olive oil
  • 1 table spoon sesame seeds

 

Rainbow salad

  • Green veggies
  • Orange/yellow veggies
  • Red veggies
  • Purple cabbage or beetroot
  • Juice of one orange

Directions

  1. Preheat oven to 200 degrees Celsius
  2. Wash sweet potato and potato and cut into small pieces
  3. Place potatoes on a baking tray lined with baking paper
  4. Brush potatoes with oil and sprinkle with sesame seeds
  5. Place tray in oven
  6. To make fish batter, mix together egg and ice cold water. Add flour to make a batter
  7. Cut fish into pieces and dip in batter. Place on a second tray lined with baking paper
  8. Bake fish in oven for 20 – 25 minutes
  9. While fish is cooking, make a salad but cutting up different coloured veggies
  10. Squeeze an orange over rainbow salad as dressing
  11. Serve fish and chips with rainbow salad

 Notes

Try using different veggies for the chips such as zucchini, parsnip or purple carrot.

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