Free Healthy Recipe - Grilled Flathead and Chips with Avocado Salsa

Dairy free, Gluten free, Low fat, Low GI, Wheat Free

Copyright John Paul Urizar

When you're thinking of chips here it's a good idea to dispense with any idea of large floury potatoes submerged in the deep fat fryer.
These potatoes made with waxy kipflers, dipped in egg white, are hardly chips in the traditional sense but they are a healthier way to indulge.

600 grams Kipfler potatoes
1 tsp sage, finely chopped
800 grams flathead fillets

Avocado Salsa:
1 firm avocado, cubed
1 medium zucchini, cubed
½ lemon juiced
salt and pepper to taste

Preheat the oven to 210 degrees Celsius.

Wash and dry the potatoes and cut into chip shapes. Beat the egg whites to combine and add the sea salt and chopped sage. Coat the potato in the egg white mix and lay the chips onto a lightly oiled tray to bake for 40 minutes. Brush the flathead with a little olive oil and place under the hot grill to cook for 5 minutes each side. Sprinkle with a little lemon juice and cracked black pepper.
Combine the salsa ingredients and serve with the fish and chips and accompanying salad.

Note: To obtain a list of sustainable fish, purchase a copy of Australia's Sustainable Seafood Guide available from

Makes 4 servings

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 40 mins
Ready in: 50 mins

Suitable for:
Dinner, Lunch
See also:
Italian Green Salad
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Nutritional Information - Per Serve
Kj 1596 kj
Calories 381 kcal
Fat 10.4 g
Saturated Fat 2.6 g
Total Carbohydrate 20.4 g
Total Protein 48.5 g
Fibre 3.9 g

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