I really enjoy eating fish and I’ll admit that I need to do more often than I do. I love being able to impart different flavors on to foods to give it a different spin. That same idea is how this AIP “fish n chips” was born.

I have been to England before and had the real deal, so I know this is not beer-battered and fried with a crispy pillowy texture on the outside. Rather its got some Italian flavor and flare to it. Because when you can’t fry something, there’s always prosciutto! Good quality of course!

I use Cod in this recipes particularly because it has a meaty texture but very subtle flavor. I just love the way it flakes when it’s cooked.Fish is so important on an anti-inflammatory diet in order to regulate good levels of omega-3’s. Cod in particular is an excellent source of omega-3 fatty acids, vitamin B12 and vitamin B6. Which is I choose it at my go-to fish especially when it’s being wrapped in prosciutto, it takes on the salty unconscious flavor!

For the fries (which aren’t really fried) I use rutabaga. Rutabaga is one of the lesser known root vegetables and it’s so versatile. They have a lovely sweetness to them that comes out slightly more when baked. Normally, I stay away from the starchier vegetables like all types of potatoes, but rutabaga is a much different type of root veggie. It’s nutritional benefits far outweigh most other root vegetables. As an anti-fungal it helps to prevent bad bacteria in the gut and has been known to help slow down and even eliminate candida overgrowth.

Basically, this is the healthiest fish n chips ever created. But that’s not the only reason to eat it – it’s delicious!

FISH N CHIPS {AIP +WHOLE30}

Ingredients

Rutabaga Fries

1 Rutabaga

½ tablespoon olive oil

Garlic powder

 

Prosciutto Wrapped Cod

.5-1lb Cod (thicker piece preferred)

1 tablespoon fresh oregano

½ teaspoon garlic powder

Olive oil for drizzle

 

1.Preheat oven to 425 and peel wax off rutabaga with peeler, cut the rutabaga in half, and then into fry shaped rectangles.

2. On a baking sheet put rutabaga fries, pour olive oil and then sprinkle with garlic powder. Mix them with your hands and make sure they are arranged on the pan so they are not touching each other.

3.Place in oven for 15 minutes. After 15 minutes flip the fries and return to the oven for another 15 minutes

4. While the fries cook chop fresh oregano then prep the fish by drying it with a paper towel, then cut the pieces into 3 inch wide pieces then sprinkle it with garlic powder and fresh oregano.

5. Wrap each piece with 2 pieces of prosciutto. Place in baking dish.

6. Once the fries are done turn the oven down to 375 and place the fish into the oven for 12 minutes. Then turn on the broiler for 3 ½ minutes to get the prosciutto extra crispy

**If you want the rutabaga fries a tad crisper you can turn on the broiler for 2-5 minutes – watch them!

ENJOY

xo,

KARI