This Friday sees the launch of our new #GEMonline Fakeaway Friday sessions delivered by Healthy Lifestyles Gloucestershire. Each week will have a different themed cook-a-long session, kicking off with a healthy take on a classic Friday favourite.
Join us at 4pm on Friday 3rd July for our Moroccan fish and chips cook-a-long session. This cook-a-long will help you get a healthy start to your weekend, and get you one of your two portions of fish recommended each week! (NHS Eat Well Guide)
All the ingredients are detailed below so you are able to join in too.
Ingredients
This makes four servings, so feel free to reduce quantities as needed.
600g monkfish tails (or cod fillet), trimmed and cut into 5cm pieces
1kg baking potatoes
2 ripe tomatoes, roughly chopped
½ small cucumber, halved lengthways and finely sliced
1 carrot, peeled and cut into matchstick or peed-peeled into strips
1 tbsp of capers, drained
Small bunch of fresh coriander, leaves picked
4 flat breads or pitta breads
Natural yogurt, to serve
1 tbsp of white wine vinegar
Olive oil (healthy tip - a spray bottle olive oil is helpful for the chips)
Sea salt and black pepper
Marinade
Please feel free to vary your spices with your preferred flavours and availability, some brands also offer a ‘fish seasoning’ all in one.
½ tbsp of paprika
½ tbsp of turmeric
½ tbsp of ground ginger
½ tbsp of ground coriander
Small bunch of fresh flat leaf parsley, finely chopped.
Method
We will be cooking-a-long, but it would help to get a head start and prepare your fish just before the session begins.
Put your fish in a bowl with all the marinade ingredients, 1-2 tbsp of olive oil and a pinch of salt and pepper, mix well for even coating, cover and refrigerate for 1 hour.
** Simply click here to register for the Friday Fakeaway session. **
This recipe is adapted from Jamie Oliver. Take a look at what you will be making here:
https://52weeksofjamie.blogspot.com/2013/01/week-1-moroccan-fish-and-chips.html
