Preheat the oven to 220C/200C fan/gas 7.
Combine the sweet potato chips with the olive oil, paprika, garlic and salt and pepper in a large bowl.
Tip the bowl onto a baking tray, spreading out the chips so none are overlapping or bunched too tightly together. Pop the baking tray into the oven and cook for 30 minutes, turning once halfway through.
In the meantime, mix the breadcrumbs and almond flour together in a shallow dish and season well.
In a separate bowl, beat the eggs until smooth.
Dip each fish fillet into the beaten eggs, followed by the breadcrumb mixture, pressing down to make sure it’s fully coated.
Arrange on a baking tray with a wire insert and bake for 15 minutes, until the fish is cooked through and the coating is golden and crispy.
Plunge the peas into boiling water for around 2-3 minutes, until they’re fully defrosted and cooked but not too soft.
When ready, serve the fish, sweet potato and peas on a plate with lemon wedges on the side.
