Domini Kemp, The Irish Times food columnist and owner of Alchemy restaurant in Dublin, is always keen to share healthy versions of our favourite recipes and here's one the whole family will thank you for. Domini says: "We don't use typical flour, egg, breadcrumb procedure. We just use egg ground almonds. "We know that many of us eat too much bread and processed carbohydrates, so we're not using ground almonds to be poncey (!), but trying to get more nutrition into a dish that kids love. Ground almonds are more nutritious than breadcrumbs... so THAT's why I'm using them!"

Ingredients

  • 4 pieces of skinnned white fish, like lemon sole
  • 2 eggs
  • 100 g ground almonds
  • salt and pepper
  • 1 good pinch of any or all of the following: smoked paprika, dried thyme, turmeric
  • 30 ml olive oil

Method

Domini says: "We don't use typical flour, egg, breadcrumb procedure. We just use egg ground almonds.

"We know that many of us eat too much bread and processed carbohydrates, so we're not using ground almonds to be poncey (!), but trying to get more nutrition into a dish that kids love. Ground almonds are more nutritious than breadcrumbs... so THAT's why I'm using them!"
 

Ingredients:

  • 4 pieces of skinnned white fish, like lemon sole
  • 2 eggs
  • 100 g ground almonds
  • salt and pepper
  • 1 good pinch of any or all of the following: smoked paprika, dried thyme, turmeric
  • 30 ml olive oil

Fish Goujons

Method:

  1. Preheat oven to 200 C. Cut the fish into fish finger sized "strips". Beat the eggs and have them in a bowl.
  2. Lay the ground almonds out on a plate and mix with the rest of the seasonings. Have a baking tray ready.
  3. Dip fish into egg, then the almond crumbs and then onto the baking tray.
  4. Then cook in hot oven for 5 minutes. Drizzle with some olive oil and try to turn them over.
  5. Cook until brown on the other side and then serve with baked potatoes that you mix with some creme fraiche and some butter and peas.