Fish and chips the Slimming World way...

Who doesn't love fish and chips?!

While many agree that you can't beat a good crisp batter, some would argue that a fresh fillet is just as tasty and much simpler and healthier.

This is another easy, basic recipe to follow and provides a plate full of syn free comfort food and, as autumn closes in, you'll be craving dishes like this!

You will need:

Baking potatoes

Your choice of fresh/frozen white fish fillets, we chose haddock.

Mushy peas

Garlic frylight + ordinary frylight*

Dried mixed herbs

Salt and pepper

Tin foil

* If you don't usually use frylight, why not switch? You'll use less oil, automatically making your meals healthier. 

Method:

Peel (if preferred) and chip your potatoes as evenly as possible, and place into a pan of boiling water.

Par boil for 5/7 minutes, or until a knife slips cleanly into the chips. You don't want them too soft.

Drain then and leave to stand to dry for. Moment or two.

In the meantime, spray a baking tray with ordinary frylight and add a light sprinkling of salt. Once chips have dried somewhat, tip them into the tray spacing as evenly as possible. Spritz with ordinary frylight and sprinkle a little more salt over them.

Place into a preheated oven, middle shelf... About 180 degrees. The chips will take approximately 30 minutes to cook. Turn them often and don't be afraid to spray with frylight as and when needed - it's syn free and will help to achieve that lovely golden brown.

Next, take your tinfoil and tear off squares large enough to form a parcel/envelope.

Spray lightly with garlic frylight.

Place one fillet in the centre of each foil square.

Spritz again with garlic frylight and season with salt and pepper.

Take a small sprinkling of mixed herbs and add to the top of each fillet.

Fold the foil into parcels... Either by folding the two sides in, followed by the top and bottom, and crimping/scrunching along the join OR by gathering all 4 sides together and scrunching together.

Your fish will take about 15 minutes to cook and will steam in it's own juices.

Place into the oven.

Prepare your mushy peas according to the instructions on the tin. Delicious with a teaspoon of mint sauce added for 0.5 syns.

Mushy peas are a speed food, meaning the more you eat the more weight you will lose!

Serve your dish with a wedge of lemon if you want to, or just as it is. Take care when opening the fish parcels - there will be a lot of steam! The garlic and herbs will give the fish a deeper flavour without making it feel stodgy like batter does.

This recipe works with other seasonings, you could opt for a chilli flavour using chilli flakes or use some Cajun seasoning.

And wedges/diced potatoes work just as well as chips! Simply prepare and cook the same.

These can also be seasoned (chips too!) - garlic frylight in place of the ordinary variety, sprinkled with any spices; paprika, herbs, Cajun seasoning or just good old salt and pepper! Just add your seasoning once spritzed with frylight and ready for the oven.

Simple and homely, perfect for the nights you want something naughty but nice, without the naughty!

A firm favourite with hubby and myself!

Hope you enjoy!

Loves...

Sian x