Popular Conditions & Diets
Ingredients
22
Time
1h 30m
Serves
8
Recipe by Julia Gibson
Ingredients
22
Time
1h 30m
Serves
8
Gluten-Free
Dinner
968 g
Haddock
wild caught
4 Tbsp
Avocado Oil
3
Large Eggs
1 cup
Arrowroot Flour
1 1/2 cup
Almond Flour
2 tsp
Kosher Salt
divided
1 tsp
Black Pepper
divided
1 pinch
Cayenne Pepper
1/2 tsp
Paprika
3
Sweet Potatoes
sliced into fries
3
Russet Potatoes
sliced into fries
2 Tbsp
Extra-Virgin Olive Oil
1 cup
Mayonnaise
1
Garlic Clove
minced
1 small
Shallot
finely chopped
2 Tbsp
Capers
finely chopped
1 Tbsp
Lemon Juice
1 tsp
Dijon Mustard
1 tsp
Grainy Mustard
2 Tbsp
Fresh Dill
chopped
500 g
Frozen Peas
2 Tbsp
Unsalted Butter
1
Make tartar sauce: Place mayo, garlic, shallot, capers, pickles 1 tablespoon of lemon juice, Dijon mustard, whole grain mustard, salt, pepper and dill in a small bowl. Stir to combine, and store in the fridge until ready to eat.
2
Make Chips: Heat oven to 400 degrees Fahrenheit and line two large baking sheets with parchment paper. Toss potatoes in a couple tablespoons olive oil and season with salt and pepper. Bake for 40-60 minutes, flipping fries a few times throughout and switching trays between racks to make they cook evenly.
3
Make Fish: Put arrowroot starch in one shallow dish, whisk eggs in a bowl and mix the almond flour, salt, pepper, cayenne and paprika in another shallow dish. Cut fish into desired size pieces. Coat pieces first in arrowroot, then dip in egg wash, then coat in almond meal. Heat 4 tbsp avocado oil in a large pan over medium-high heat until hot, and cook each side 3-4 minutes, or until golden brown, depending on size. Add more oil if necessary.
4
Cook Peas: While fish is cooking, add peas to a small saucepan and cover, cooking over medium low heat, stirring occasionally, until bright green and just tender. Add butter, juice from 1/2 a lemon and salt and pepper. Using an immersion blender, pulse until some peas are mashed and other whole.
5
Serve fish, chips and peas with lemon wedges and tartar sauce.
6
Substitutions: If you don't like Haddock you can use any other white fish. Any combination of root vegetables can be used for the chips.
Julia Gibson is a Certified Nutritional Practitioner, functional foods recipe developer and writer currently based in Toronto. She hopes to inspire and empower others through thoughtful writing, living a sustainable life, promoting holistic healing and creating deliciously nourishing food.
