Fish and Chips with Avocado Dip


Calories Protein Fat Carb
722 37g 37g 62g


Pre-heat your oven to 200 degrees. Mix the sweet potato wedges with the rapeseed oil, rosemary sprig, 2 of the garlic cloves and some seasoning. Bake in the oven for 25-30 minutes until crispy. Mix the quinoa, chopped parsley, sesame seeds and some seasoning in a bowl. Whisk the eggs in another bowl. Sieve the flour into another bowl. First coat the cod in the flour, then the eggs and finish in the quinoa mix. Bake in the oven for 12 minutes, or until cooked through. While everything is cooking mix together the avocado, coriander, lemon juice, red pepper flakes and remaining 2 garlic cloves. Blend together until you're happy with the consistency. Serve the fish, chips and avocado dip finished with lemon wedges. 



  • Serves 2

  • 200g cod fillets

  • 100g quinoa cooked & drained

  • 50g spelt flour

  • 3 eggs

  • Handful of parsley chopped

  • 10g black sesame seeds

  • 200g sweet potato cut into wedges

  • Sprig of rosemary

  • 4 cloves of garlic, roughly chopped

  • 2 tbsp rapeseed oil

  • 1 ripe avocado

  • Handful of coriander, chopped

  • Juice of 1 lemon

  • 1 tsp red pepper flakes

  • Lemon wedges for garnish

These tables let you know if this recipe is suitable for your body-type and goal (Fat loss / Sculpt / Muscle gain). They show whether it’s a recipe you can enjoy before or after 5pm as part of your plan and if you need to adapt it slightly by adding or removing carbohydrate.

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Meals before 5pm Meals after 5pm
Ectomorph Yes Yes
Ecto-Mesomorph Yes Yes
Mesomorph Yes Remove carb
Meso-Endomorph Yes Remove carb
Endomorph Yes Remove carb


Meals before 5pm Meals after 5pm
Ectomorph Yes Yes
Ecto-Mesomorph Yes Yes
Mesomorph Yes Yes
Meso-Endomorph Yes Yes
Endomorph Yes Yes