The Shambolic Chef is sympathetic to his legions of fans that have hungry young mouths to feed. They’re screaming for something quick and greasy and fatty, while you’re determined to obey the TV adverts and go healthy. Worry no more. This Mediterranean recipe for white fish with healthy chips will keep everyone happy.
Shambolic Chef Tip: If the kids are demanding food it can be tempting to just give them the largest gobstoppers on sale at the local sweet shop to secure some peace. Fight the temptation. Give them edamame beans instead – they’re super healthy and fun to eat.
Healthy Fish and Chips Recipe
The Shambolic Chef hates to be lectured by TV chefs, however sexy thay may be (I’m looking at you, Hugh Fearnley Whittingstall, with your raucous, unkempt locks), so make sure you’re not constrained by these ingredients. Experiment like a mad professor, my dear.
- Haddock fillets (or other white fish, if you want to be contrary)
- Kalamata olives
- A lemon
- Cherry tomatoes
- Fresh basil
- Foil (do not eat)
- Some nice potatoes
- A packet of Mexican spice mix (Old El Paso is quite good)
- Black pepper!
How to Make Your Haddock and Healthy Chips
- Start with the healthy chips, because they take a bit longer. Wash your potatoes and then cut them into quarters so you are left with hunky chunky wedges.
- Dry them so they’ll end up nice and crispy. You can use a hair dryer, but the Shambolic Chef recommends a clean cloth or kitchen paper.
- Put them in a receptacle, like a saucepan, with a secure lid. Drizzle a spoon of olive oil over them, add a few pinches of salt and, for extra zing, a spoon of the Mexican spice mix. Put the lid on. Hold the saucepan and lid carefully. HIT THE MUSIC! Now dance like it’s 1999!
- Slip the be-spiced wedges onto a baking tray and throw it in the oven on a very warm heat of about 180C. They’ll be done in about 35 minutes, depending on how crispy you like ’em.
- Shambolic Chef Tip: These chips make a great welcome snack if you ever invite strangers from the street home to keep you company while you watch Desperate Housewives.
- Onto the fish. Tear off some rectangles of foil. Splash a bit of olive oil on them and spread it about. Place a haddock fillet on each rectangle.
- Sprinkle lemon zest, dribble lemon juice, pile on the juicy kalamata olives (just saying ‘kalamata’ is fun. Try it. Now sing it to the tune of La Cucuracha. Don’t be shy!), cut your cherry tomatoes in half and share them out too and then add a leaf or three of basil.
- Black pepper!
- Carefully close up your little foil pies of fishy goodness to seal in all the spices. Put them in the oven with the healthy chips and they should be done in around 20 minutes.
How to Eat Your Mediterranean Fish Recipe
Don’t burn yourself when you remove the fish from the foil. Don’t panic – the fillets will have shrunk a little – that’s only natural. Remind everyone that the kalamata olives may well have stones inside. Add the chips to the plates. Eat with gusto.
Try an organic ale alongside it, or for teetoallers and the kids, a lime and soda will suffice.