Fish and Chips with Sauteéd Spinach Recipe

Ingredients

• 2 russet potatoes, cut into fries, about 11⁄3 lb (600 g) in total
• 3 tbsp olive oil
• 5 garlic cloves, minced
• ½ tsp salt
• ½ tsp freshly ground black pepper
• ½ cup arrowroot flour
• 4 pieces cod or other firm-fleshed white fish, about 5 oz (150 g) each
• ½ cup unflavored soda water
• ½ cup almond flour
• 2 tbsp coconut oil
• 10 oz (280 g) baby spinach
• Lemon wedges, to serve
• ½ cup Ketchup, to serve

1. Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper or foil. In a large bowl, toss the potatoes with 2 tbsp olive oil, 3 minced garlic cloves, ¼ tsp salt, and ¼ tsp pepper until well coated. Spread on the prepared baking sheet and bake for 25 to 30 minutes.
2. Place the arrowroot flour in a shallow bowl. Coat the fish in the arrowroot flour, covering each piece on all sides.
3. Make the batter by whisking together the soda water, almond flour, and remaining ¼ tsp salt and ¼ tsp pepper.
4. In a large non-stick pan, melt coconut oil over medium-high heat. Dip the flour-coated fish in the batter, fully coating each piece, then place in the hot pan and cook for 3 to 4 minutes on each side, or until flaky. Transfer cooked fish directly to meal prep containers.
5. In the same pan, heat remaining 1 tbsp olive oil over medium heat. Add remaining 2 minced garlic cloves and cook for 30 seconds, until fragrant. Add the spinach and cook until wilted.
6. To assemble the meals, divide the fries and spinach among the 4 containers with the fish and add a wedge of lemon to each. Serve each meal with 2 tbsp ketchup.