Fish & Chips (Peri-Style)

Why this is peri-perfect… Who says fish and chips is off the menu? Not anymore. This version gives you the magic 30g protein your body is quietly asking for during perimenopause - helping protect muscle, support metabolism, and keep you fuller for longer. The almond crust adds healthy fats to steady blood sugar, while the caramelised parsnips deliver fibre to support gut health and healthy estrogen clearance. It’s balanced, it’s deeply satisfying. And it won’t leave you rummaging through the pantry at 9pm. This is comfort food that works with your hormones - not against them.

Ingredients: 4 serves

800g parsnips, cut into thick chips
200g carrots, cut into batons
1 tbsp olive oil (15ml)
Sea salt + cracked pepper
560g white fish fillets (140g per serve – ling, barramundi, snapper, flathead or hoki)
60g almond meal (½ cup loosely packed)
Zest of 1 lemon
½ tsp sea salt &Cracked pepper

Instructions

Preheat oven to 200°C (fan forced).
Line two large trays with baking paper.
Toss parsnips and carrots with olive oil, salt and pepper.
Spread in a single layer (don’t crowd - that’s the crisp secret).

Roast for 25–30 minutes, turning halfway, until golden and caramelised.

Mix almond meal, lemon zest, salt and pepper.
Press almond mixture evenly over the top of each fillet.

Add fish to oven for the final 12-15 minutes, until it flakes easily and the crust is lightly golden. Finish with fresh lemon juice if desired.

Per serve: Calories: 400, Protein: 30g, Carbohydrates: 38g, Fat: 16g, Fibre: 9g