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.

Recipe «Fish with carrot and potato chips» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

1. 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.
2. 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.
3. Combine sour cream, capers, dill and reserved lemon juice in a bowl.
4. Carefully unfold the parcels and gently slide the fish onto serving plates. Serve immediately with the chips and sour cream mixture.