This is a paleo version of 'fish and chips'. With a side salsa of avocado, tomatoes, spring onions, coriander and lime, it's a fresh and fast, light dinner!
This is a paleo version of ‘fish and chips’. With a side salsa of avocado, tomatoes, spring onions, coriander and lime, it’s a fresh and fast, light dinner!
Ingredients
Method
1.Boil, steam or microwave sweet potato until almost tender. Drain well.
2.Place in a large roasting pan with oil. Toss well. Sprinkle with paprika. Season with salt and pepper.
3.Cook in a very hot oven (240C) for about 15 minutes, or until 
lightly browned.
4.Meanwhile, make avocado 
salsa. Combine all ingredients 
in a medium bowl.
5.Heat a lightly oiled, large frying pan over medium to high heat. Add fish. Cook for about 2 to 3 minutes on each side, or until it flakes easily.
6.Serve fish with avocado salsa, sweet potato wedges and lime wedges.
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