Crunchy Fish and Sweet Potato Chips

Ingredients

• Fillets of mullet, snook or snapper (approx 150g per person)
• 1 tablespoon wholemeal spelt flour
• Salt and pepper to taste
• 1 teaspoon sweet paprika
• 2 large sweet potatoes
• 2 handfuls baby spinach
• 1 small handful of parsley
• 1 cucumber or anything else green you have in the fridge
• Coconut oil
• Lemon to serve

Instructions

1. Place a big spoonful of coconut oil and a good sprinkling of salt in a roasting tray which has been warmed up in the oven.
2. Wash sweet potatoes and cut into chip shapes.
3. Put the sweet potato chips in a roasting tray and toss with the melted coconut oil and salt. Cook for 30 minutes at 200 degrees, turning them at 15 minutes.
4. Mix together spelt flour, salt, pepper and paprika on a plate.
5. Press fish fillets in the flour mixture and pan fry in a big spoonful of coconut oil when the sweet potatoes are ready.
6. Toss together the green salad ingredients together and squeeze over some lemon juice.
7. Serve the fish with sweet potato chips and green salad.

Notes