Fish and chips with yoghurt tartare

Traditionally high in fat, fish and chips get a healthy makeover here - theyre baked in the oven and come with a low-fat yoghurt dip.

Recipe «Fish and chips with yoghurt tartare» presented in category Recipes / Fish, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 750g desiree potatoes, peeled, cut into thick matchsticks, Olive oil spray, 180g low-fat natural yoghurt, 1 tbsp chopped fresh chives, 1 tbsp salted baby capers, rinsed, finely chopped , 1 tsp finely grated lemon rind, 2 tbsp chopped fresh continental parsley, 4 firm white fish fillets , Mixed salad leaves, to serve, Lemon wedges, to serve.

Ingredients:

• 750g desiree potatoes, peeled, cut into thick matchsticks 
• Olive oil spray 
• 180g low-fat natural yoghurt 
• 1 tbsp chopped fresh chives 
• 1 tbsp salted baby capers, rinsed, finely chopped 
• 1 tsp finely grated lemon rind 
• 2 tbsp chopped fresh continental parsley 
• 4 firm white fish fillets 
• Mixed salad leaves, to serve 
• Lemon wedges, to serve 

Instructions

1. Preheat oven to 220°C. Line a large baking tray with non-stick baking paper. Place the potato, in a single layer, on the lined tray. Spray with olive oil spray. Bake in oven, turning once, for 35-40 minutes or until crisp and golden.
2. Meanwhile, combine the yoghurt, chives, capers, lemon rind and 1 tablespoon of parsley in a small bowl.
3. Heat a large frying pan over high heat. Spray with olive oil spray to lightly grease. Add the fish and cook for 2-3 minutes each side or until the fish flakes when tested with a fork in the thickest part.
4. Remove chips from oven. Add the remaining parsley and toss to coat. Divide the fish and chips among serving plates. Serve with yoghurt mixture, mixed salad leaves and lemon wedges.