SEED-CRUSTED BAKED FISH

SATISFY that craving for battered fish by picking a nutritionally packed nut-and-seed coating instead of a stodgy, high-carb batter with this low carb, high-fat recipe. Pair with roasted celeriac chips for a healthy meal that feels like you’re cheating.

Serves 2 Prep 15 mins Cook 15 mins

PER SERVING 411 cals

PROTEIN 30g CARBS 3g FAT 31g FIBRE 1.5g

2 tbsp mixed seeds

2 tbsp flaked almonds salt and freshly ground black pepper

1 tbsp olive oil 2 ×

120g thick, skinless white fish fillets, such as cod or haddock lemon wedges, to serve

For the lemon mayo finely grated zest of

½ small lemon

1½ tbsp good-quality mayonnaise (around 20g)

2 tbsp full-fat live Greek yoghurt

PREHEAT the oven to 200c/180c fan/gas 6 and line a baking tray with non-stick baking paper. Mix the lemon mayo ingredients in a small bowl and set aside. Place the seeds and almonds in a pestle and mortar, add a good pinch of salt and plenty of ground black pepper and pound to a coarse powder. You can also do this in a spice grinder or with a stick blender. Sprinkle the powder over a plate. Drizzle the oil over a second plate. Place each piece of fish in the oil and turn to coat, then transfer to the seed mix and press on both sides. Place the fillets on the tray and bake for about 15 minutes, until the fish is starting to flake and the seeds are lightly browned. Divide between two warmed plates and serve with the mayo, lemon wedges for squeezing and plenty of veg or salad.