CARBS 33% / PROTEIN 33% / FATS 33%

Fish with Almond crust with sweet potato fries & Mushy Peas

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Sweet potato - 245g
Mushey peas or whole peas - 117g
Pollock - 267g
Ground almonds - 30g
Olive oil - 4.5tsp


  1. Cut the butternut squash/sweet potato into wedges, microwave for 4-5 minutes and then place on a bing tray and add the oil mix around & bake in the oven at 180°C for 12-15 minutes. Until Golden Brown.
  2. Mix an egg, dip the fish the egg and coat with the ground almonds, bake for 15 - 20 mins until golden brown.
  3. Heat the peas and serve all together.