This is a favourite in my house. Fish and chips from the chip shop is obviously delicious and nice to enjoy now and then, but here is a healthy and much more nutritious alternative that makes a fantastic, guilt free dinner.
Cut a sweet potato into wedges and steam for 10-12 mins. Then place on a baking tray with avocado oil spray, pink Himalayan sea salt, black pepper and a sprinkle of Turmeric. Bake at 180 degree Celsius for 30 minutes.
Bake your skinless, boneless cod fillets in foil topped with three slices of chorizo. The chorizo adds a beautiful, smoky flavour and keeps the fish moist underneath. They will need around 15-20 mins.
Back in the steamer, place some tender stem broccoli and asparagus spears. Steam lightly for 5 minutes. They are delicious when they still have a little bite to them.
Serve with a little balsamic drizzle and enjoy.