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Fish and Chip Supper Lucy Bee Style

Preparation Time
5 minutes

Cooking Time
45 minutes


Allergy Information
Dairy Free, Lactose Free, Wheat Free, Gluten Free


  • 2 salmon fillets
  • 1 tbsp. Lucy Bee Coconut Oil
  • 2 medium-sized sweet potatoes, washed and cut into wedges
  • Hot sweet smoked paprika
  • Lucy Bee Himalayan salt and Lucy Bee Whole Black Peppercorns, ground, to season


  1. Preheat the oven to 180C, 350F, gas mark 4.
  2. Melt half the Lucy Bee Coconut Oil in a baking tray. Add the sweet potatoes, toss in the oil, season and sprinkle over with paprika.
  3. Bake the wedges for 45 minutes.
  4. Melt the remaining Lucy Bee Coconut Oil in a frying pan and fry your salmon fillets until cooked through. Alternatively, bake for 18 minutes.
  5. Serve with peas for a Lucy Bee fish supper!

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