Healthy fish and chips is a much lower fat, gluten free version of the traditional takeaway. It is baked rather than fried, and made with sweet potatoes rather than white potatoes. Perfect for a midweek meal.
Scrub the sweet potatoes and cut into 1 cm chips. Place them in a bowl add the cornflour and toss well. Add 1 tablespoon of the olive oil and mix again.
Spread the sweet potato chips over two baking sheets and bake for 30 minutes, turning partway through if necessary.
Meanwhile, lightly grease a tin or ovenproof dish in which you can place the fish in one layer. You can line the tin with foil if preferred to make cleanup easier. Add the frozen fish fillets.
Mix the breadcrumbs and chopped parsley, and sprinkle evenly over the surface of the fish. Drizzle with the remaining olive oil and add a little seasoning.
Bake the fish for 25 minutes. (If your fish fillets are particularly thick, they may need slightly longer.) The fish should easily flake apart when cooked.
Notes
If using very thin fresh fish instead of frozen, reduce the cooking time of the fish by 10 minutes.
If your fish is very thick, it may take a little longer to cook.