Sometimes, when you’ve had a bad day, quinoa just won’t cut it. Sometimes, what you really need is a bit of comfort food to soothe your soul. But just because you want something a bit naughty doesn’t mean you have to head to the nearest fast food outlet to fix your craving. There are many ways you can make ‘unhealthy’ recipes healthy just by tweaking a few things here and there.

This is why we love this recipe for Healthy Fish & Chips. In fact, we pretty much love anything with sweet potatoes in! It’s win win.


  • 4 Sweet Potatoes
  • Olive Oil
  • Salt & Pepper
  • Fillet of Halibut
  • 1 tbsp Fresh Dill
  • 2 Lemons
  • 1 Egg
  • 100g Breadcrumbs
  • Flour
  • 100g Natural Greek Yoghurt
  • 25g Gherkins
  • ½ Garlic Clove
  • Lemon Zest
  • Lemon Juice
  • 10g Chopped Capers
  • Chopped Parsley Leaves
  • 250g Frozen Peas
  • 100ml Stock
  • Chopped Mint Leaves
  • Knob of Butter


  1. Chop 4 sweet potatoes into chunky chips. Leave the skin on and lightly coat in olive oil. Season with salt and pepper and pop in the oven for 25-30 minutes at 190C.
  1. Mix a tablespoon of fresh, chopped dill, 100g of breadcrumbs and grated lemon rind in a shallow bowl. Put flour and a beaten egg in separate bowls. Dust the halibut in the flour. Dip it in the egg and then the breadcrumb mix. Place on a baking tray and cook for 9-12 minutes at 190C.
  1. Mix 100g of Natural Greek Yoghurt, 25g gherkins, ½ crushed garlic clove, grated lemon zest, juice of ½ lemon, 10g chopped capers and a few chopped parsley leaves into a bowl and mix together.
  1. Cover 250g frozen peas with 100ml stock and simmer for 3-4 minutes in cold water. Add a few chopped mint leaves. Add a knob of butter and put in a blender. Season to taste and pop it in the pan to keep warm.

It should hopefully turn out a little like this:

Fish and Sweet Potato Chips


If you need more help with the recipe, watch Lisa Faulkner create it with an Aviva competition winner in the following video:

Lisa developed this recipe as part of Aviva’s ‘Win an Expert’ campaign