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Fish and chips with lemon-yoghurt dressing
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Elevate your fish dish with a refreshing yogurt twist and flavorful oven-baked sweet potato chips.
Ingredients:
  • Olive oil spray
  • 700g sweet potato, peeled
  • 1 tsp dried oregano leaves
  • 2.50 gm paprika
  • 180g (2/3 cup) low-fat natural yoghurt
  • 20.00 ml capers, rinsed, drained
  • 1 tsp finely grated lemon rind
  • 21.00 gm fresh lemon juice
  • 40.00 ml chopped fresh continental parsley
  • 4 (about 150g each) white fish fillets
  • Mixed salad leaves, to serve
Instructions:
  • Preheat your oven to 200°C and line a baking tray with non-stick baking paper. Cut the sweet potato into 1.5cm-thick batons and steam them for 5 minutes until just tender. Arrange the sweet potato in a single layer on the tray, sprinkle with oregano and paprika, and then lightly coat with oil. Bake for 15 minutes or until golden.
  • Combine yogurt, capers, lemon zest, lemon juice, and parsley in a bowl.
  • 1. Heat a non-stick frying pan over high heat and lightly spray with oil. Cook the fish for 2-3 minutes on each side until just cooked through. Divide the fish and chips among serving plates and serve with the yogurt dressing and salad leaves.

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