‘FISH AND CHIPS’ WITH CREME FRAICHE

Yield: 2–4 servings

Ingredients

1 sweet or white onion, thinly sliced

7 small/medium gold potatoes, rinsed and sliced into 1/4-inch rounds

2 tbsp avocado or olive oil

1 tsp salt

2 cloves garlic, minced or pressed

1 tbsp fresh thyme leaves

1 tsp paprika

1 lb sole, cod or other white fish (about 2 filets)

1 lemon, sliced into rounds

3 tbsp unsalted butter (optional)

1/3 cup creme fraiche or sour cream

Directions

1. In a bowl, mix together sugar and softened butter until light and fluffy; mix in the egg and the almond extract until combined, then mix in the lemon juice and zest

2. In another bowl, mix together the almond flour, salt, baking soda and baking powder

3. Fold the flour mixture into the wet mixture until just combined; let dough chill in the fridge for 1 hour

4. Preheat oven to 350 degrees F

5. Roll the chilled dough into golf ball-sized balls, and roll in sugar until coated

6. Place on baking sheet covered with parchment paper, then bake for about 8 to 10 minutes

7. Let cool before serving

Juice of 1 lemon

Pinch of salt

Fresh parsley

Directions

1. Preheat oven to 425 degrees F

2. Caramelize onion in a cast iron pan with 1 tbsp olive oil and a pinch of salt; cook over medium-low heat for 15 minutes until soft; transfer to a bowl

3. Toss sliced potatoes in a bowl with olive oil, garlic, thyme leaves, paprika and salt

4. Layer the sliced potatoes in the same cast iron pan used to cook onions; and cook in the oven for about 18 minutes; remove from the oven and mix in the caramelized onions

5. Pat fish dry and season with salt and pepper; layer fish filets on top of potato and onion mixture, and top with lemon slices and thyme sprigs, and bake for an additional 10 to 12 minutes, until fish is flakey and cooked through

6. In a small bowl, whisk together creme fraiche or sour cream, lemon juice and salt

7. Top cooked fish with a dollop of the creme fraiche sauce and a sprinkle of paprika

Which white fish? Known for its mild taste, white fish is the basis for this beloved, UK-inspired dish. Cod is rich in protein and contains the antioxidant selenium, while being one of the most sustainable seafood options. Sole has the benefit of being easy to cook with, as its firm texture doesn’t fall apart and holds sauces well, though it is the pricier of the two options.