NUTRITION

SERVINGS

INGREDIENTS

7 oz Cod fillet

1 medium Russet potato

2 tbsp Almond flour

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Avocado oil

1 large Egg

1 wedge Lemon

PREPARATION

• 1

  Preheat your oven to 425°F and line a large baking sheet with parchment paper.

• 2

  Slice the russet potato into thin, uniform wedges and toss them in a bowl with 0.5 tablespoons of avocado oil, a pinch of sea salt, and black pepper.

• 3

  Spread the potato wedges in a single layer on the baking sheet and roast for 15 minutes.

• 4

  While the potatoes roast, whisk the egg in a shallow bowl and combine the almond flour, garlic powder, onion powder, salt, and pepper in a second shallow bowl.

• 5

  Pat the cod fillet dry with a paper towel, dip it into the egg wash, and then dredge it through the almond flour mixture until fully coated.

• 6

  Remove the baking sheet from the oven, move the potatoes to one side, and place the fish on the other side.

• 7

  Drizzle the remaining avocado oil over the fish and return the tray to the oven for 12 to 15 minutes until the fish is opaque and the potatoes are golden.

• 8

  Serve the fish and chips immediately with a fresh lemon wedge for a bright, zesty finish.