Following on from my theme park post, here’s a little something I made this weekend – a healthier take on traditional fish and chips.

I’ve been wanting to make sweet potato fries for ages. Somehow they just remind me of Autumn. Possibly it’s the pumpkin-like colour?

I used salmon to go with the chips, but you can use whatever kind of fish suits your tastes.

For the fish:

Place the salmon in a roasting dish with plenty of olive oil and season. I used rosemary and a little black pepper for this. Then cover the dish with tin foil and bake for 25-30 minutes in an oven pre-heated to 180°C (fan-assisted).

When you take the fish out of the oven you may notice a few white spots on the fish.

These spots are proteins, or “albumin”, rising to the surface – you can just leave it on as it’s harmless or if you prefer you can scrape it off.

For the sweet potato fries:

Peel or scrub the sweet potatoes then use a sharp knife to cut into long chip-shape pieces.

Toss in olive oil and season – I used a little black pepper – then spread the chips out onto a baking tray and bake for around 30 minutes. The chips should change colour and be slightly crispy around the edges.

Prepare, toss in oil and season

Remove from oven

For the tomato flowers:

Use a sharp knife to score a cross onto the tomatoes, then bake in the oven once the fish and chips are almost done. Then take a few spinach leaves and arrange these on the plates before placing the “flowers” on top.