Almond Crusted Fish with Sweet Potato Chips

Serves 4


Almond Crusted Fish

  • 4 x 150g white firm fish fillet (e.g. cod or snapper) 
  • ½ cup almond meal 
  • 1 teaspoon paprika 
  • salt and cracked pepper 
  • 2 eggs 
  • 2 – 3 tablespoons extra virgin olive oil 
  • lemon wedges. To serve 

Sweet Potato Chips 

  • 1 large sweet potato (600g) 
  • salt and cracked pepper 
  • 1 tablespoon extra virgin olive oil 


  1. Preheat oven to 200°C (180°C fan forced). 
  2. Combine almond meal and paprika on a large plate. Season with salt and pepper. Whisk eggs in a shallow bowl. 
  3. Dip 1 piece of fish in the egg, then coat in almond meal mixture. Set aside on a plate. Repeat process with remaining fish, egg and almond meal mixture. Cover and refrigerate for 10 minutes or until required. 
  4. Meanwhile, wash and cut sweet potato into chips. In a large bowl, toss sweet potatoes in oil and season with salt and cracked pepper. Transfer to a roasting tray lined with non-stick baking paper. Bake for approximately 20 minutes or until golden brown. 
  5. Heat oil in a deep non-stick frying pan over medium-high heat. Cook fish, for 3 to 4 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel. Serve with sweet potato chips, salad, tartare sauce and lemon wedges. 

Need further recipe ideas? Make sure you check out our Everyday Nutrition recipe ebook! You can download a free sample copy here.