Gluten Free Greek Fish and Chips
Raquel Bosustow
A healthy version of fish and chips with a touch of Greece
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Serves 4
- 2 kilo Fresh Fish: , Enjoy choosing what you like. Just make sure the fishmonger cleans and scales each fish for you
- 3 cloves Garlic: , Finely chopped
- 4 Lemon:
- 4 tbsp Oregano:
- 1 kilo Potatoes: , Cut into quarters
- 300 grams Green Beans:
- 2 Fresh Tomato:, Handful of olives and 2 tbsp of fetta
- 4 tbsp Mayo: , Or Sour cream with a squeeze of lemon
Preheat oven to 180c.
Line the baking tray with foil or baking paper. Drizzle with olive oil and place the fish ready to bake. Sprinkle with oregano, garlic and fresh lemon
On the other tray, place your cut potatoes and green beans. Season well with salt and pepper. Drizzle with olive oil. Place the potatoes in the hottest part of the oven (usually the top shelf) and the fish below.
Meanwhile, dice the fresh tomatoes and stir the olives, the fetta and olive oil. Season well.
Place your plates on the counter and smear across the mayo (just add a squeeze of lemon to make it zingy!). Remove the fish and potatoes from the oven to place on top of the mayo. Finish with the salsa and serve!
Serving: 1plate | Calories: 31kcal | Carbohydrates: 13g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Cholesterol: 0.3mg | Sodium: 2mg | Potassium: 75mg | Fiber: 2g | Sugar: 1g | Vitamin A: 85IU | Vitamin C: 38mg | Calcium: 182mg | Iron: 3mg
Course | DINNER
Cuisine | greek