Fish with carrot and potato chips

With a few tweaks to the recipe and a different preparation method, we have made a much healthier version of fish and chips.

Preheat oven to 230°C. Line a large shallow roasting pan with non-stick baking paper. Cut carrots and potatoes into 1cm-thick batons. Place in a bowl. Add oil, salt and pepper, and toss well to combine. Spread chips, in a single layer, on lined pan. Bake for 15 minutes, turning once during cooking.
Meanwhile: cut four 60cm long pieces of foil. Fold each piece of foil in half crossways, then in half lengthways. Fold in 1.5cm of the 2 shortest sides. Place 1 piece of fish in opening of each foil parcel. Cut 1 lemon in half lengthways and then into thin slices. Juice remaining lemon and reserve 2 teaspoons. Cut green shallots into 5cm lengths and shred. Top each piece of fish with a few lemon slices, a few green shallot shreds and a little butter. Season with pepper. Fold over edge of parcel to enclose fish and place on a large baking tray. Cook in preheated oven for 8-10 minutes or until fish is just cooked and chips are golden on the outside and tender on the inside.
Combine sour cream, capers, dill and reserved lemon juice in a bowl.
Carefully unfold the parcels and gently slide the fish onto serving plates. Serve immediately with the chips and sour cream mixture.

Source

4 large carrots, peeled

4 russet burbank potatoes, peeled

2 tbsp olive oil

Salt & freshly ground black pepper

4 barramundi fish fillets

2 lemons

4 green shallots, trimmed

20g butter, at room temperature

170g sour light cream

1 tbsp drained capers

1 tbsp chopped fresh dill

Mixing Bowl Set