Our final low fat recipe for the month comes in the form of these delicious oven baked fish and chips. They can be prepared and cooked in under and hour, so what are you waiting for, give it a go at home!
Fish and Chips are one of the classic British dishes and it is easy to see why! However this version puts a twist on the classic dish. This version is low fat fish and chips and the reason is because it is oven baked rather fried. The fish comes with a delicious breadcrumb topping, made up of parsley, lemon zest and fresh breadcrumbs, and the chips are made of floury potatoes so they are a lot lighter than your regular potatoes. So if you love fish and chips and want to try these oven baked fish and chips at home, take a look at this delicious recipe from BBC Good Food.
Ingredients:
- 880g of floury potatoes
- 4 sustainable white fish fillets, roughly 140g each
- 50g of fresh breadcrumbs
- The zest of 1 lemon
- 2 tbsp of chopped parsley
- 2 tbsp of olive oil
- 200g cherry tomatoes
Instructions:
Step 1-Preheat your oven to 220 degrees celcius/200 degrees in a fan oven/Gas Mark 7. Cut the potatoes in to chips, and pat them, dry using kitchen paper. Lay the chips on a baking tray in a single layer before covering with half of the olive oil, and seasoning with salt.
Step 2-Cook the chips for 40 minutes in total until they start to turn a golden brown colour. Turn the chips after 20 minutes to ensure they are evenly cooked.
Step 3-In a bowl, mix the breadcrumbs, lemon zest and parsley then season to your own taste with sea salt and black pepper. Once well mixed, top each fish fillet with some of the mixture and add the remaining olive oil.
Step 4- Place the fish fillets in a roasting tin and put them in the oven along with the chips for the final 10 minutes that the chips will need to cook. That’s it, the oven baked fish and chips is finished!
Source: BBC Good Food
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If you want a deliciously healthy and very fast meal for you and your family, these grilled lemon chicken kebabs are perfect! They can be prepared and cooked in under 30 minutes, which is perfect for when the family return home from work and school
The next instalment of our low fat recipes are these grilled lemon chicken kebabs with a side of gremolata. These kebabs may see simple, which they indeed are when it comes to preparation, but they are also bursting with flavour! The refreshing zest of the lemon is backed up by the sweet taste of the white wine vinegar and the fresh parsley. So if you are keen on trying a low fat recipe this month, and want something easy and tasty to ease you in, these grilled lemon chicken kebabs are perfect. Enjoy!
Photo by kae71463 (view original)
Ingredients:
- 2 chicken breasts
- The juice of 1 lemon
- 1 teaspoon of grated lemon zest
- 3 thick slices of lemon, quartered
- 55ml olive oil
- 1 clove of garlic, peeled and crushed
- 1 dessertspoon of chopped oregano
- 1 teaspoon of white wine vinegar
- 2 bay leaves torn in half
- Salt and black pepper for seasoning
For the Gremolata
- 1 garlic clove, peeled and chopped
- 1 teaspoon of lemon zest, grated
- 1 tablespoon of fresh parsley,chopped
Instructions:
Step 1-Preheat your grill at least 10 minutes before you plan to use it. Slice each chicken breast in to 5 rather chunky pieces, then place them in a mixing bowl with the lemon juice and the zest of the lemon, as well as the oregano, olive oil, garlic, white wine vinegar and as much of the salt and pepper as you want. Leave to marinate for as long as you want.
Step 2-Then start assembling the kebabs by threading half a bay leaf on to a skewer, followed by a quarter slice of lemon, then a piece of chicken. Repeat this until you have used all 5 pieces of chicken. Finish the end of the kebab with another half bay lead and another quarter slice of lemon. Ensure nothing will be able to fall off the kebab.
Step 3-Repeat with the other kebabs, and once finished, place them on a grill pan with a rack for 10 minutes before flipping them over and cooking for another 10 minutes on the other side. You will need to baste the kebabs when they are cooking, so have the remaining marinade ready. You will know the kebabs are done once they start to crisp at the edges.
Step 4-For the gremolata, combine the freshly chopped parsley, the lemon zest and the chopped garlic in another bowl. Once the kebabs are done, place them somewhere to keep warm.
Step 5-Take any remaining marinade plus the juices from the kebabs and put them in a saucepan. Reduce for a few minutes until it is the consistency of a syrup. Pour this on to the kebabs as well as the gremolata, and that’s it, all done! Now enjoy these deliciously healthy grilled lemon chicken kebabs.
Source: Delia Online
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