Slim By Nature’s

Citrus-Crusted Fish
& Root Vegetable Chips

Let’s be honest, who doesn’t love the classic Fish and Chips!

We have recreated this takeaway favourite with our own spin, thanks to our Slim By Nature Citrus Seasoning and our homemade “healthified” tartare sauce, which adds a punchy flavour kick and less than half the calories of a traditional tartare.

Leaving the skin on the root vegetables helps to boost the overall nutrient content of the dish and provides plenty of dietary fibre, helping to promote digestion and good gut health.

Barramundi is rich in protein and omega 3 fatty acids, which have been found to have anti-inflammatory benefits and support heart health. If you prefer a lighter flavour, feel free to substitute for a fish you prefer, such as whiting or basa.

Slim By Nature’s

Citrus-Crusted Fish
& Root Vegetable Chips

Category Main
Serves 4 people
Prep Time 15 minutes
Cook Time 35 minutes


  • 2 tbsp Slim By Nature Citrus Seasoning
  • 1 medium sweet potato, cut into thin wedges
  • 2 medium white potatoes, cut into thin wedges
  • 1 tbsp extra virgin olive oil
  • 500g skinless Barramundi, cut into four even pieces
  • 1 tbsp wholemeal flour
  • 1 egg, lightly whisked
  • ¾ cup panko breadcrumbs
  • ½ cup thick Greek yoghurt
  • 1 tsp Dijon mustard
  • 1 tbsp fresh dill, finely chopped
  • 1 tbsp capers, finely chopped
  • 1 lemon, cut into wedges


1. Preheat oven to 220°C/200°C (fan forced). Line two large baking trays with baking paper. Place the SBN Citrus Seasoning in a mortar and pestle and grind firmly to form a light powder.

2. Place the sweet potato and potato wedges on the lined trays, brush with oil and scatter over half the ground citrus seasoning, toss to coat and place in to the oven to roast for 20-25 minutes.

3. Meanwhile, prepare the crumbed fish. Place the flour in one shallow dish, place the whisked egg in a second shall dish and add two tablespoons of cold water and mix to combine. Place the remaining citrus seasoning and the breadcrumbs in a third shallow dish, mix to combine.

4. Taking one piece of fish at a time, coat the fish in the flour, then the egg mixture and then finally in the breadcrumbs. Repeat for all four pieces.

5. Remove both baking trays from the oven and use tongs to turn the wedges. Then, place the crumbed fish pieces on the trays and return both trays to the oven for a further 10 minutes. To prepare the tartare sauce, combine the yoghurt, mustard, dill and capers in a small mixing bowl. Mix well to combine.

6. To serve, divide the fish pieces and root vegetable wedges between four plates. Serve with a generous dollop of tartare sauce and a lemon wedge.

Special Diet & Substitutions

Nut Free

Want to make it Dairy Free?

Substitute the Greek yoghurt for coconut yoghurt or low-fat mayonnaise.

Want to make it Gluten Free?

Substitute the panko breadcrumbs for gluten-free breadcrumbs or quinoa flakes.

Leftover guidelines

Product is best consumed immediately once prepared.

This dish is not recommended to be frozen.

Nutritional information

Kilojoules 2085 kJ
Protein 41.8 g
Fat Total 9.8 g
Saturated Fat 2.7 g
Carbohydrates Total 12.4 g
Sodium 400 mg
Sugars Total 12.4 g

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