145 West 15th St Suite #206A North Vancouver BC (604) 986-4214

Fish & Chips

Taj Burrow is a hero to me... he’s one of the world’s best surfers and a guy with the biggest smile on his face. Ever. I was lucky enough to have Taj and his trainer Johnny Gannon (Paleo) cook with me.

SERVES: 4
YIELDS: –
PREP TIME: 10 minutes
COOK TIME: 25 minutes

Taj Burrow is a hero to me… he’s one of the world’s best surfers and a guy with the biggest smile on his face. Ever. I was lucky enough to have Taj and his trainer Johnny Gannon (Paleo) cook with me. They made a fish and chips dish with salad that was soooo good you are going to love it!

Go easy on, or omit, the ‘chips’ if you are wanting to lose weight as sweet potatoes are starchy. Instead you can replace them with some good fats from extra avocado or a good quality mayonnaise. Always serve with a tablespoon or so of fermented veggies.

Preheat the oven to 200°C.

Lightly coat a large baking tray with a little coconut oil. Spread the sweet potato slices on the tray in a single layer and rub 2 tablespoons of coconut oil over them, then season with sea salt. Bake in the oven for 10 minutes, then turn the sweet potato slices over and continue to bake for a further 5 minutes or until tender and lightly browned. Keep a close eye on the chips as they can easily burn.

To prepare the fish fillets, season the fillets with salt and pepper and rub them on both sides with the remaining coconut oil. Heat a large, non- stick frying pan over medium-high heat. Put them skin side up on the pan and cook until golden brown for 3 minutes, then flip the fillets with a spatula. Cook the fish until completely opaque throughout, for a further 5 minutes.

Meanwhile, add all the salad ingredients to a bowl, season with sea salt and freshly cracked pepper and gently mix.

Fish and Chips

4 white flesh fish fillets such as Snapper, Barramundi, Cod, Sea Bass, Coral Trout (180 g each)
3 1⁄2 tablespoons coconut oil duck fat, tallow or other good quality fat melted
2 large sweet potatoes (400 g each), peeled and cut into 8 mm round slices
1 handful flat-leaf parsley roughly chopped
1 lemons
sea salt Himalayan salt
Salad
1 small handfull mixed sprouts
1 small handfull alfalfa sprouts
2 large handful mixed leaves (mesclun)
1 tablespoon ginger finely grated
1 garlic cloves finely chopped
3 1⁄2 tablespoons extra virgin olive oil

Rejuv Healthcare by: Dr. M Naran MD, CAFCI
Family Physician, Trigger Point Therapy, Laser Acupuncture, Weight  Loss,
#206A-145 West 15th St, North Vancouver, BC, V7M 1R9, Canada
www.rejuvhealthcare.com, www.doctornaran.com, Phone:  (604) 986-4214