Cod and Chips

By special request from Husband, I made 'fish'n'chips' tonight, the Slimming World way. He was very pleased with the result. I added some mange tout to the peas, in order to increase my intake of superfree.

Serves 2

Syn Free on Extra Easy*

* Providing you use the bread as your Healthy Extra B

2 cod loins

2 slices wholemeal bread from a 400g loaf

1 egg, beaten

1 tsp thyme

½ tsp garlic powder

1 tsp celery salt

¼ tsp ground white pepper

3-4 potatoes, depending on size

peas and grilled tomatoes to serve

In a food processor, reduce the bread to fine crumbs. Spread out on a non-greased baking sheet and place in the oven on a fairly high heat. Bake for a few minutes – you need to keep a close eye on it as it can easily burn – then shuffle it all about a bit and bake for a few more minutes until crunchy and golden, but not completely brown. Mix with the thyme, garlic powder, celery salt and pepper. Dip the cod loins in the beaten egg and coat in the breadcrumbs.

Peel and cut the potatoes into chips. Blanch in boiling water for 2-3 minutes, drain well and shake the colander well to rough them up a bit. Husband loves doing this bit for me.

Place the chips on a baking sheet, and bake at 220°C for 20-30 minutes. For the last 10 minutes before of the cooking time, put the cod in the oven too. Serve with peas, grilled tomatoes or vegetables of your choice.