Fish and chips with lemon-yoghurt dressing

Cooking Fish Fish and chips with lemon-yoghurt dressing

New year, new fish dish! This one trades rich tartare for a yoghurt twist and comes with wonderfully seasoned, oven-baked sweet potato chips.

Lables: High protein Low carb Low fat Low kilojoule Low sodium Lower gi Egg free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Cut the sweet potato into 1.5cm-thick batons. Cook in a steamer over a saucepan of boiling water for 5 minutes or until just tender. Place sweet potato, in a single layer, on the tray. Sprinkle with the oregano and paprika. Spray with oil. Bake for 15 minutes or until golden.
  2. Meanwhile, combine the yoghurt, capers, lemon rind, lemon juice and parsley in a bowl.
  3. Spray a non-stick frying pan with oil and heat over high heat. Cook fish for 2-3 minutes each side or until just cooked through. Divide fish and chips among serving plates. Serve with the yoghurt dressing and salad leaves.

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700g sweet potato, peeled
1 tsp dried oregano leaves
1 tsp paprika
Olive oil spray
180g low-fat natural yoghurt
1 tbsp capers, rinsed, drained
1 tsp finely grated lemon rind
1 tbsp fresh lemon juice
2 tbsp chopped fresh continental parsley
4 white fish fillets
Mixed salad leaves, to serve

Adv

Autors
Preparation time
15
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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