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the naked blondie fish goujons with low cal dips







total time






method ingredients


  1. 2 fillets of white fish (cod, hake, whiting)
  2. 30g high fibre brown breadcrumbs 
  3. Rapeseed spray oil
  4. Sea salt & black pepper.

Pea and mint dip

  1. 200g Glenisk organic 0% fat strained protein natural yogurt
  2. 200g of frozen petit pois (blitzed in blender)
  3. Fresh mint (approx 3 tbsp chopped)
  4. 2 tbsp of stock
  5. Half a garlic clove
  6. Sea salt & black pepper

Greek Tartar Sauce

  1. 200g Glenisk organic 0% fat strained protein natural yogurt
  2. 3 tbsp capers, drained and chopped
  3. 3 tbsp gherkins, drained and chopped
  4. ½  small shallot, finely chopped
  5. Squeeze of lemon juice
  6. 1.5 tbsp chopped fresh parsley
  7. 1.5 tbsp of freshly chopped dill.
  8. Sea salt & black pepper
  • Preheat the oven to 200°C.
  • Pick your favourite white fish and cut into goujons.
  • Spray the goujons with rapeseed oil and roll in the breadcrumbs.
  • Spray a tray with oil and spread the goujons across it.
  • Bake until golden brown and slightly crispy.

Pea & Mint Dip

Greek Tartar Sauce

  • Add the Glenisk organic 0% fat strained protein natural yogurt to a bowl. This will be your base.
  • Chop up the dill and fresh parsley and add to the yogurt along with the shallot.
  • Chop up the capers and add to the mix with a squeeze of lemon and a pinch of salt & pepper.
  • Mix the ingredients thoroughly and serve.
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