Almond Fish with Spiced Sweet Potato Wedges & Dill Aioli Renee Naturally
Almond Crusted Fish with Spiced Sweet Potato Wedges & Dill Aioli, Renee Naturally
Posted by Renée Leonard-Stainton on 5 March 2013 - 2:41pm

Almond Fish with Spiced Sweet Potato Wedges & Dill Aioli

'Fish n' Chips' floods memories of casual, beach-side family feasts, swooping seagulls & very, very greasy fingers & bloated bellies. I've turned the tide on the classic here, with a fresh take on this favoured dish in the form of a much healthier, flavoursome rendition. A wholesome treat to take you back to days on the seaside, no matter the season.

Method
  • Preheat the oven to 200° C fan bake.
  • To make the aioli, put all of the ingredients except for the oil and dill into a food processor and blitz to combine
  • With the motor running, slowly add the oil in a thin stream until the mixture thickens to a creamy texture.
  • Add the dill and process for 20 seconds. Set aside in the fridge.
  • For the wedges, mix all of the dry ingredients in a small bowl and then transfer into a clean plastic (or large snap-lock) bag. Add the wedges.
  • Twist the top of the bag to seal the opening and then shake until wedges are covered in the dry mix.
  • Spread onto a baking tray and toss with the olive oil. Turn the oven up to 250° C and bake the wedges for 15 mins, or until crispy, turning regularly.
  • Mix the ground almond, lemon zest and salt and pepper in a shallow bowl.
  • Toss each piece of fish in the flour to coat, then dip them into the whisked eggs, followed by the almond mix to cover.
  • Heat 2 tablespoons of olive oil in a large frypan at medium heat, and cook 2 pieces of the fish at a time for around 2 minutes per side, or until crispy and cooked through.
  • Heat remaining oil, and repeat with remaining fish.
  • Serve fish and wedges with a generous spoonful of aioli on the side and lemon wedges and fresh green salad if desired.
Fish & Wedges Ingredients
Serves 4
  • 750g of fresh snapper (approx 4 pieces)
  • 1 cup of ground almonds
  • 2 free-range eggs, lightly whisked in a bowl
  • 1/3 cup of rice flour
  • Finely grated zest of 1 lemon
  • 1 teaspoon each of sea salt & cracked pepper
  • 4 tablespoons of olive oil
  • 800g of sweet potato, cut into wedges
  • 3 tablespoons of olive oil
  • 1 tablespoon of rice flour
  • 2 teaspoons of cumin seeds or powder
  • 1 teaspoon each of paprika & mixed herbs
  • ½ teaspoon each of sea salt & black pepper
  • ½ teaspoon of cayenne pepper
Dill Aioli Ingredients
  • 3 free-range egg yolks
  • 3 tablespoons of lemon juice
  • 3 garlic cloves, peeled and roughly chopped
  • 1 teaspoon of Dijon mustard
  • 1 teaspoon of sea salt
  • ½ teaspoon of white pepper
  • 1 cup of grapeseed oil, 1 cup of olive oil
  • 2 tablespoons of fresh dill
Nutrition Bite

Snapper - This fish is a very good source of protein, & a food able to provide almost 15% of our daily value for omega 3 fatty acids in one 4-ounce serving. Snapper is also an excellent source of vitamin B12 - one 4-ounce serving provided 66.2% of the daily value. 

Almond Crusted Fish with Spiced Sweet Potato Wedges & Dill Aioli, Renee Naturally
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