Fish & Avocado Chips
The key to successful keto is finding clever swaps for old favourites. In this recipe, an Aussie summer staple is made new again with a few easy changes.
Method
Step 1. Preheat the oven to 220°
Step 2. First the crumb mixture. Combine ½ cup of almond meal, parmesan, lemon zest, parsley, and black pepper in a bowl. Mix together and set aside.
Step 3. Coat your avocado (approx. ½ medium fruit), zucchini (approx. 1 small fruit) and fish one piece at a time by dipping first into the egg, and then into the crumb mixture.
Step 4. Spray the avocado and zucchini chips with oil, transfer to a baking paper-lined tray, and roast for 20-25 minutes or until crisp, turning them halfway through cooking.
Step 5. While they’re cooking, heat 3 tablespoons olive oil in a large, non-stick frying pan over medium-high heat. Cook the fish for 2-3 minutes on each side, or until golden. Set aside to rest.
Step 5. Serve the fish alongside ‘chips’ and a cup of salad greens, with a lemon wedge.
Ingredients
- 50g almond meal
- 20g parmesan, grated
- 10g lemon zest, grated
- 10g flat-leaf parsley, finely chopped
- 1 pinch black pepper
- 1 extra-large egg, beaten
- 80g avocado, cut into chips
- 90g zucchini, cut into chips
- 125g firm white fish
- 60mL extra virgin olive oil, plus extra to spray ‘chips’
- 1 lemon wedge, to serve
- 35g mixed salad leaves, to serve
- 1 pinch sea salt, to serve
Per serve:
Energy: 927kcal. (3879kJ)
Fat: 74% (77g)
Protein: 22% (50g)
Carbohydrate: 4% (5g net carbs)