Healthy Wild Alaska Pollock Fish and Chips
My healthy cooks, this week we’re digging into an easy healthy dinner recipe that is perfect for summer nights. It’s a healthy spin on a classic fried dish, fish and chips! It’s a dish known for being on the heavier side, with fried fish and potatoes dipped in super rich sauces. We’re lightening things up a bit, in typical DC style, for an epic dish that will still taste amazing but will hit all your nutritional targets, too. Let’s get into it!
Show me how you recreate this one by tagging me on Instagram @dan_churchill!
What Makes This Recipe Easy?
This recipe is one of those where there’s a little bit of prep involved, but once you have all your spices and ingredients ready to go, the rest is super easy. Plus, it’s a fun one to get the family involved in since you can definitely use a couple extra hands, if you’ve got them 🙂
What Makes This Recipe Healthy?
In this recipe we’re using Wild Alaska Pollock, the most abundant certified sustainable fish on the planet, which is not only wild-caught, sustainable and traceable, but also great-tasting, heart healthy, high in protein and low in fat. And trust me, that’s only the beginning, because this is truly one of the greatest-tasting proteins too. It’s a fish you can truly feel good about eating. We’re pairing this fish with healthy sweet potato fries, a great source of complex carbs and vitamins A and C.
For more information about sustainability as it relates to food, check out my podcast The Epic Table, here!
You all have been asking me for the macronutrient breakdown of my recipes, so here you go!
Recipe: Wild Alaska Pollock Fish & Chips
Time: 30 minutes
Difficulty level: Easy
2 large sweet potatoes
2 large eggs
1 TB Dijon mustard
1/2 cup high-quality olive oil (for the aioli)
1 lemon (you’ll use the zest and juice)
1 small bunch parsley
3 skinless Wild Alaska Pollock fish fillets (frozen and defrosted at room temperature)
1 TB dried oregano
1 TB chia seeds
1 TB sesame seeds
1. Preheat your oven to 350 F. Peel sweet potato (if desired) and chop into small wedges the size of your finger. Toss with 2 TB olive oil and salt and pepper.
2. Roast sweet potatoes on a roasting tray topped with a drying rack placed on top if available to you (for maximum air circulation!) for 30 minutes or until tender inside and crispy outside.
3. Create the aioli! Separate 2 eggs (we’re using just the egg yolks!) and whisk the yolks until super creamy. Add 1 TB dijon mustard and season with salt and pepper.
4. Slowly drizzle into the mixture 1/2 cup olive oil until you get to a golden color and smooth consistency. Add in 1/4 cup roughly chopped parsley and mix.
5. Zest 1 lemon and reserve about 2 TB of the zest for later. Add the juice of the lemon until the aioli sauce is thinned out to your liking.
6. Next, make your fish! Heat a pan over medium heat and drizzle in olive oil until shimmering. Season fish right before it goes onto the pan with salt and pepper. Sear fish on one side in the hot pan.
7. While fish sears (about 4-5 minutes), mix up dried oregano, chia seeds, sesame seeds and lemon zest in a bowl.
8. Flip the fish and sear on the other side. Remove from heat.
9. Season the top of the fish with the herb and seed mix and serve with fries + aioli!
For more healthy recipes like this one, check out my podcast below where we cook up a new epic recipe each week with a guest on the air!