Fish with mandarin and dill sauce

This Asian-inspired fish dish is dressed in a sweet mandarin and dill marinade.

Preheat oven to 210C or 190C fan-forced. Spread chips in a single layer on a baking tray. Cook according to packet instructions.
Finely grate rind of 1 mandarin. Juice 2 mandarins and set aside. Peel and segment remaining 2 mandarins and set aside.
Melt butter in a non-stick frying pan on medium. Add rind and swirl to combine. Cook fish for 1-2 mins each side until golden and cooked through. Drain on kitchen paper.
Reheat butter in pan. Add juice and simmer for 30 secs. Add mandarin segments and dill, swirl to warm through. Top fish with mandarin and dill sauce. Serve with chips with salad leaves.

Source

500g straight cut frozen chips

50g butter

500g barramundi or other firm white fish, cut into 4 fillets

2 tbsp dill, snipped

4 Imperial mandarins

Salad leaves, to serve

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