250g sweet potatoes, peeled
250g pumpkin, peeled
½ tbsp olive oil
250g salmon fillet, skinned and deboned
1 tbsp parsley, finely chopped
400g fresh tomatoes, chopped or canned salt reduced tomatoes
1 garlic clove, crushed
Vegetables, to serve
Preheat the oven to 180°C. Cut the sweet potato and pumpkin into thick chips and coat with olive oil. Place on a roasting tray and bake for 30 minutes or until crisp. Cut the salmon fillet into 15 fingers. Sprinkle the oats and finely chopped parsley onto a plate and coat the salmon. When chips have cooked for 15 minutes add the salmon to the tray and bake for a further 15 minutes.
While the salmon is cooking, add the tomatoes and garlic in a saucepan over medium heat for 15 minutes, until reduced and thickened. Serve the fish and chips with a spoonful of the tomato sauce and vegetables.