Barramundi Fish and Chips

INGREDIENTS

For 8-10 fish fingers/bites

• 2 boneless fillets barramundi
• 1 slice day old wholemeal bread
• 1/4 cup of raw quinoa
• 1 tsp lemon zest
• 1 tbsp chopped italian flat leaf parsley
• 1 egg

For the chips

• 2 large potatoes
• Sprinkle of dried oregano
• Sprinkle dried rosemary
• Sprinkle of pepper
• Sprinkle dried garlic
• 1 tbsp coconut oil

For the “tartare” sauce

• 3 tbsp natural yoghurt
• 2 tsp pasta sauce or passata
• 1 tbsp lemon juice
• Salt and Pepper (for the adults)

PREPARATION

1. Pre heat the oven to 180 degrees C.
2. Wash the potatoes and chop them into slices like wedges.
3. Put the potatoes in a bowl of water and in the microwave for 5 minutes.
4. In a food processor or blender add bread, quinoa, parsley and lemon zest and blend until it forms crumbs.
5.  Check for bones and chop the fish into bite size pieces.
6. Whisk egg in a bowl.
7. Dip the fish into the egg and then into the crumbs coating them completely.
8. Drain the potatoes and toss in the oil, oregano, garlic, rosemary and pepper.
9. Put the fish and chips on a baking tray lined with baking paper and put in the oven for 15 minutes.
10. Turn the chips and fish over and return to the oven for a further 5 minutes.
11. Mix all sauce ingredients in a bowl and serve with lemon wedges, side salad and salt and pepper and enjoy