Experience a delightful take on the beloved fish and chips, reimagined for a lighter palate. This dish offers a satisfying and wholesome meal without the heaviness of traditional high-carbohydrate fare. Delicate sea bass fillets, without the skin, are enveloped in a flavorful almond flour breading, seasoned with a medley of zesty herbs and spices.

Baking transforms the coating to a beautiful golden brown, offering a pleasing textural contrast to the flaky fish within. The star of the plate is complemented by oven-baked rutabaga chips, a root vegetable with a subtle sweetness that intensifies as it roasts. These chips offer a hearty alternative to potatoes, providing a comforting and familiar element to the classic dish.

The baking process coaxes out the natural sugars, resulting in a slightly caramelized exterior and a tender interior. Feel free to tailor this recipe to your preferences. Cod or another firm, white fish can easily replace the sea bass, allowing you to enjoy this dish with your favorite seafood.

Keep an eye on the cooking time, as different fish may require slight adjustments to achieve optimal flakiness. For those seeking an even lighter accompaniment, consider oven-roasted radishes as an alternative to rutabaga. Roasting mellows their sharp flavor, transforming them into tender, subtly sweet morsels that pair beautifully with the richness of the fish.

A squeeze of fresh lemon juice over the fish and chips brightens the dish, adding a touch of acidity that balances the savory flavors. This carefully crafted combination of flavors and textures creates a truly satisfying meal, perfect for a comforting weeknight dinner or a special occasion.