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Skinny Fish and Chips

Servings: 4


4 skinless fish fillets

2 eggs

1 cup bread crumbs

2 TBSP fresh dill

2 cloves garlic

1 TBSP peanut or vegetable oil


Peas Ingredients

1 can drained peas

1 TBSP olive oil

1 TBSP fresh mint


  1. Place the breadcrumbs (1 cup), dill (2 TBSP) and garlic (2 cloves) in a blender and whiz, place on a plate.
  2. Whisk the eggs (2) in a bowl. Dip each fillet of fish in the egg and then the breadcrumbs to coat
  3. Heat a large non-stick pan with a little peanut or vegetable oil (1 TBSP) and fry each fillet about 2 minutes on each side.
  4. To prepare the peas (1 can), heat in a small pan with the oil (1 TBSP) and mint (1 TBSP) on low heat until warm.
  5. Serve with oven baked fries and peas.

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