Paleo Fish and Chips

These Paleo Fish and Chips are everything you want in this classic summer dish: crunchy and flavorful on the outside with the freshest fish on the inside and of course, gluten-free. And those oven baked fries served alongside? They’re the crunchiest you’ll ever have, with minimal preparation. This is a must-make before the summer is over. They are paleo-friendly and nut-free and SO delicious!

Paleo Fish and Chips

Paleo Fish and Chips

I love making a classic dish, that traditionally contains gluten, updated to include better-for-you-ingredients without sacrificing on any of the flavor or texture. This Paleo Fish and Chips recipe is exactly what you expect from this summer-time favorite without any gluten and a short list of ingredients.

For ease of making this dish we choose to oven bake the fries, instead of frying. We do this so that both the fish and the chips are finished cooking at the same time, and you don’t have to wait for oil temperature changes to achieve crispy fries. Also, we really love the taste of baked fries and it’s so simple to do.

Paleo Fish and Chips

Our fish batter is super simple, using only 4 staple ingredients any gluten-free household has stocked up. All you do is whisk it up and dip in your fish before frying.

How to Make Crispy Oven Baked Fries

If done incorrectly, oven fries can be soggy and disappointing. To match the crispy battered fish we wanted REAL DEAL french fries. Below we’ve shared our best tips for making super crispy oven baked fries:

  1. Start with the right potato: We like russet potatoes for these oven baked chips. You can peel the potatoes or leave the skin on if desired. We also tested these by soaking the potatoes in water before hand to see if losing some of the starch would help make them crispier, but we did not feel it made a huge difference in the final outcome, so have decided to streamline the recipe and leave it out.
  2. Pre-heat the oven! Make sure the oven is nice and hot when you place in the fries.
  3. Give the potatoes space to crisp up: You cannot crowd the pan when making oven baked fries, you have to leave space in between each potato. We found that two large russet potatoes fit on a standard sheet pan. Anymore than that and you will have a tougher time making the chips crispy.
  4. Use enough oil: We like to spray the potatoes with oil one last time after we flipped them to get them extra crispy!

Paleo Fish and Chips

Want other summer seafood favorites? Try these recipes:

 

Gluten-Free Fish and Chips

Prep Time 00:10 Cook Time 00:40 Serves 4

Ingredients

For the "Chips"

  • 2 large russet potatoes, peeled and cut into 1/2" strips 
  • 2 teaspoons oil (we like avocado for high heat cooking)
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon black pepper

For the Fried Fish

  • 1-1/2 lbs. white flesh fish, such as cod
  • 2 teaspoons fine sea salt, divided
  • 1/2 teaspoon ground black pepper
  • 3/4 cup tapioca starch
  • 2 eggs
  • 1/2 teaspoon baking soda
  • 1 teaspoon white vinegar
  • 3 cups avocado oil, more if needed, for frying

For Homemade Tartar Sauce

Directions

  1. Pre-heat oven to 400ºF and line a baking sheet with parchment paper, if desired.
  2. Place cut "chips" on the baking sheet and toss with oil, salt and pepper. Space out "chips" so they do not touch and have space in between to crisp up.
  3. Bake for 20 minutes. After 20 minutes take out of oven and flip chips to crispy on the other side and bake for an additional 20 minutes, or until crispy on the outside and tender on the inside. (See note)
  4. Meanwhile begin to prepare fish: cut into 4 even portions. Depending on the cut of your fish will decide how to portion it. Pat with paper towel to dry it over, and season with 1 teaspoon salt and 1/2 teaspoon pepper.
  5. Heat oil in a heavy-bottomed tall pot over medium heat. We used a smaller pot that required less oil to submerge the fish. You want the oil to reach about 2-1/2" inside the pot.
  6. Make the batter for the fish by whisking together tapioca, baking soda, 1 teaspoon salt, eggs and white vinegar until fully combined.
  7. When oil has reached a temperature of 350º to 370º (we use a Thermapen for this!) take a piece of fish and submerge in batter. Working quickly take out of batter before placing inside of oil. Continue with additional fish as space is available. We were able to fry two pieces at once. Flip fish after 2-3 minutes. Monitor the frying temperature to ensure it doesn't dip below 350º for too long and adjust heat as needed. Fry fish until it reaches a temperature of at least 145º and is golden brown on the outside, 5-7 minutes depending on the thickness of your fish.
  8. Between frying batches of fish make sure oil temperature returns to 350º. Continue to fry until all fish has finished. Place fried fish on paper towel to drain of excess oil. Season with salt, if desired.
  9. Make tartar sauce by combining all ingredients in a small bowl.
  10. Serve fish and chips immediately with tartar sauce.

Recipe Notes

  1. For EXTRA crispy chips, when flipping spray fries with additional avocado oil. We like the spray that has not other ingredients other than avocado oil.
  2. Serve with coleslaw and pickles!
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Sheet Pan Cod with Vegetables in Lemon Herb Sauce

This Sheet Pan Cod with Vegetables in Lemon Herb Sauce is the ultimate Spring or Summer meal with perfectly cooked lemon herb cod, tender veggies, and a delicious green sauce. It’s the ultimate sheet pan fish dish everyone will love!

Sheet Pan Lemon and Herb Cod with Vegetables

Sheet Pan Cod with Vegetables in Lemon Herb Sauce

This sheet pan fish dish is a light and quick weeknight dinner you can get on the dinner from start to finish in just over a half an hour with minimal clean up! Sheet pan dinners are the best because they minimize clean up by utilizing one cooking vessel and they make cooking hands off. This sheet pan dinner is low carb for a nice light meal that is still going to leave you satisfied because it is packed with flavor and loaded with fresh, in-season vegetables.

The green herb sauce is made of few different herbs and aromatics with a punch of acidity thanks to the lemon that makes this dish really stand out!

Sheet Pan Cod with Vegetables

Tips for sheet pan cooking:

  • Read the recipe all the way through (of course) and plan to use a timer! Most recipes require different cooking times, so make sure to use a timer so you can truly walk away from the oven and not have to worry about when your adding anything in to the oven.
  • Do the prep ahead of time: Cut vegetables, make sauce or mix spices the night before or that morning if you are looking to speed up the process when it comes time for the actual cooking.
  • Use parchment paper to make clean up a breeze.
  • Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.

Sheet Pan Lemon and Herb Cod with Vegetables

I love using cod over Tilapia since cod is almost always farm-raised. Farm-raised fish have been found to have high concentrations of antibiotics and pesticides so I try to avoid them and buy wild fish that I can trust!

If you like this recipe, try these other sheet pan meals:

Sheet Pan Lemon and Herb Cod with Vegetables

Sheet Pan Lemon and Herb Cod and Green Veggies

Prep Time 00:10 Cook Time 00:25 Serves 4

Ingredients

  • 1 lb. green beans, cleaned and trimmed
  • 1 yellow onion, thinly sliced
  • 8 cloves garlic, divided
  • 4 teaspoons avocado oil, divided
  • 2 teaspoons fine sea salt
  • 1-1/4 teaspoon ground black pepper
  • 1/2 cup parsley, cleaned and picked
  • 1/2 cup cilantro, cleaned and picked
  • 1/4 cup dill, cleaned
  • 1 scallion
  • 2 teaspoons lemon zest
  • 2 teaspoons lemon juice
  • 1 large zucchini, diced to 1/2" thick slices
  • 2 lb. wild caught cod, cut into 4 even pieces
  • lemon slices, for garnish

Directions

  1. Pre-heat oven to 400ºF.
  2. On a rimmed baking sheet combine green beans, onion, 6 garlic cloves, 2 teaspoons avocado oil, 1 teaspoon fine sea salt and 1/2 teaspoon ground black pepper.
  3. Bake in oven for 10 minutes.
  4. Meanwhile make lemon in herb sauce: In a blender combine 2 cloves garlic, parsley, cilantro, dill, scallion, lemon zest, lemon juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper and blend until combined. Set aside.
  5. Remove sheet pan from oven and add sliced zucchini with green bean mixture and combine. Clear space in the middle of the sheet pan to add the fish. Place fish on sheet pan and lightly drizzle with remaining 2 teaspoons oil, 3/4 teaspoon salt and 1/2 teaspoon black pepper. Return to oven and continue to bake for 15-17 minutes, or until the fish is just cooked through. (See note) 
  6. Drizzle cooked fish and vegetables with lemon herb sauce and garnish with lemon slices!

Recipe Notes

  1. You can tell a fish is cooked through by sticking a thin knife in the center. The fish is fully cooked when there is no resistance when inserting the knife or the fish reaches a temperature of 145ºF in the center.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Salmon and Veggies En Papillote (In Parchment Paper Packs!)

Salmon and Veggies En Papillote (In Parchment Paper Packs!) - Lexi's Clean Kitchen #salmon #dinner #easy

This Salmon En Papillate (Baked in Parchment Paper) is my new favorite way to prepare salmon. It’s a super simple, Whole30-compliant, and paleo-friendly dinner option for any night of the week! The lemon, fresh herbs and shallots make this salmon such a bright, light and flavorful salmon recipe, and the vegetables cook right with the fish for an easy clean up!

Salmon and Veggies In Parchment (en papillotte) {30 minutes or less, grain-free, dairy-free, paleo-friendly, Whole30} | Lexi's Clean KitchenSalmon and Veggies En Papillote (In Parchment Paper Packs!)

I like the idea of foil pack meals, but I’m not super into wrapping my food in aluminum foil! Parchment to the rescue! Place all the goodness in your sheets of parchment: salmon, veggies, aromatics, and fresh herbs.Salmon and Veggies In Parchment (en papillotte) {30 minutes or less, grain-free, dairy-free, paleo-friendly, Whole30} | Lexi's Clean Kitchen

MMMM… look at that goodness ready to bake! You are then left with a fabulous, flavorful, and cooked-just-right salmon dish! Plus, the veggies are done, too! Easy weeknight dinner alert.

What is fish en papillote?

En papillote (French for “in parchment”) is a method of cooking in which the food is put into a folded pouch or parcel and then baked.

Salmon and Veggies In Parchment (en papillotte) - Lexi's Clean Kitchen

Want to see exactly how to wrap them up? Watch here:

Salmon and Veggies In Parchment (en papillotte)

Like this recipe? Try these other seafood dishes!

Salmon Baked In Parchment Paper

Prep Time 10 minutes Cook Time 18 minutes Serves 4

Ingredients

Directions

  1. Preheat oven to 400 degrees. Divide spinach among four 16-inch-long pieces of parchment paper.
  2. In a small mixing bowl, toss asparagus, zucchini and summer squash with salt, pepper, garlic powder, and extra-virgin olive oil. Divide tossed veggies evenly among the four pieces of parchment paper with the spinach.
  3. Pat salmon dry. Season with salt and pepper. Top with shallots, garlic, fresh herbs, and lemon slices.
  4. Bring ends of paper together and fold down the edges around the salmon until a sealed packet has formed (watch the video above for steps!). Make sure to tuck ends underneath to secure.
  5. Place salmon packets on a baking sheet and bake until packets are puffed and salmon is cooked through about 15-18 minutes.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Horseradish Encrusted Salmon

Horseradish Encrusted Salmon

Ingredients

    Homemade Horseradish

    • 2 cups horseradish root, peeled and chopped
    • 1/4 cup water
    • Dash fine pink sea salt
    • 3 tbsp vinegar

    Crust

    Other

    • 1 lb. wild-caught salmon filets

    Directions

  • Combine horseradish root and water in food processor
  • Pulse until horseradish is ground
  • Remove and add sea salt and vinegar*, mix well
  • When ready to make your crust, line baking sheet with foil or parchment and lay salmon out
  • In a bowl combine crust ingredients and mix to combine
  • Brush over salmon filets
  • Broil on high for 7-9 minutes
  • Recipe Notes

  • *The longer you wait to add vinegar, the stronger the horseradish will be.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!
    Happy Friday, gorgeous!

    Today for Healthy Food Friday with American Express, I want to walk you through an easy, nutrient-dense, delicious, and filling weeknight meal.

    This encrusted salmon is just SO good and satisfying. Plus, it comes together quickly, perfect for those busy weeknights.

    HORSERADISH SALMON

    I’m really into this dinner, you guys! I can’t stop making it.

    Horseradish

    Once you make your homemade horseradish (you might cry a little as you open your food processor), you simply add the remaining ingredients, slather your salmon, and cook.

    So. Delicious.

    HORSERADISH SALMON

    Ready to devour.

    Surprisingly, when you cook the horseradish, it makes this amazing crust and isn’t a super strong horseradish-y taste. Just a whole ‘lotta goodness!

    HORSERADISH SALMON

    [yumprint-recipe id=’297′]

    HORSERADISH SALMONHORSERADISH SALMON

    I was selected by American Express to contribute to their Tumblr community. As such I was paid for my services, but all opinions in general and about American express are my own.

    One Pan Moroccan Fish

    I love getting inspired by other cuisines. I am always impressed with the different combinations of various spices and how they come together to bring delicious warm flavors. This fish dish is  just that. Loaded with flavor and packed with veggies.

    Awesome plus? It’s an elegant dinner, but let me let you in on a little secret… it’s EASY. It takes less than 30 minutes and requires only ONE pan. One of those impress-your-guest meals, that’s for sure- or a fancy weeknight dinner for your family.One Pan Moroccan Fish

    One Pan Moroccan Fish

    This fish is…

    Loaded with hearty veggies

    Slightly spicy

    Infused with warm Moroccan flavors

    Comforting

    Healthy

    Easy to prepare

    [yumprint-recipe id=’190′]One Pan Moroccan Fish

    One Pan Moroccan Fish

    Disclosure: This is a sponsored post with Muir Glen Organic Tomatoes. I was compensated  for the time spent developing this recipe. All opinions expressed on Lexi’s Clean Kitchen are always my own. My sponsors help make this blog possible!

    What is you favorite cuisine?

     

    One Pan Moroccan Fish

    Prep Time 7 min Cook Time 10 min

    Ingredients

    Directions

  • Heat oil and garlic in a pan
  • Add in zucchini, onion, carrots, and garlic and sauté until veggies are soft
  • Add in whole peeled tomatoes, paprika, turmeric, cinnamon, cayenne, salt, pepper, and red pepper flakes
  • Bring to a boil then reduce and let the sauce simmer for 5 minutes
  • Spread a space slightly for the fish
  • Salt the fish lightly
  • Place fish in the sauce, cover, and let cook until the fish is opaque (about 7 or so minutes)
  • Add capers and serve!
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Easy Salmon Puttanesca

    Easy Salmon Puttanesca

    I am speechless over this Easy Salmon Puttanesca. The puttanesca sauce is so flavorful and pairs perfectly with the Wild Salmon. I couldn’t get over how simple it was to make! 10 minutes and very little prep work! Such an elegant and flavorful dish for any night of the week! We paired the salmon with sautéd green beans, but you can use any veggies you have on hand!

    Easy Salmon Puttanesca

    Easy Salmon Puttanesca

    I am a big fan of puttanesca sauce and always wanted to make my own version. I am so happy with how this one came out and love saving the extra sauce to use throughout the week! If you are looking for low-carb, simple meals to get you through the week, this is definitely a keeper!

    Easy Salmon Puttanesca

    Easy Salmon Puttanesca

    Prep Time 00:05 Cook Time 00:10 Yields 2

    Ingredients

      For the Salmon

      Puttanesca Sauce

      • 2 cloves garlic, minced
      • 1/2 cup sun-dried tomatoes packed in oil, oil removed
      • 2 Roma tomatoes or 1 cup whole peeled plum tomatoes
      • 2 tablespoons extra-virgin olive oil
      • 1/2 onion, chopped
      • 1/2 tablespoon capers
      • 1 teaspoon fresh lemon juice
      • 1 teaspoon dried parsley
      • 1 teaspoon dried oregano
      • 1/2 teaspoon basil
      • 1/2 teaspoon red pepper flakes
      • Optional: 1/4 cup kalamata olives, drained and pitted

      Directions

      1. In a food processor or high-speed blender combine all of the puttanesca sauce ingredients and pulse for 1-2 minutes. You don't want it fully smooth, so don't over mix.
      2. Once done, transfer mixture to a medium saucepan and simmer over low heat for 10 minutes.
      3. Preheat oven to 350 ℉. Line a baking sheet with parchment paper and set aside.
      4. Cut salmon into 6 oz. portions.
      5. Rub salmon with 1 teaspoon extra-virgin olive oil and sprinkle with spices.
      6. Heat remaining oil in a medium skillet.
      7. Once the oil is hot, gently place your salmon face down in the pan and sear for 1-2 minutes.
      8. Transfer salmon to the baking skeet lined with parchment paper, skin side down and bake until the salmon has cooked all the way through. The timing will change based on how thick your salmon is, but should take about 5-10 minutes.
      8. Place salmon on a plate, top with puttanesca sauce and garnish. Serve warm with roasted vegetables of choice!

      Recipe Notes

      • Updated March, 2017
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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!