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Fish and chips with yoghurt tartare
Fish and chips with yoghurt tartare
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Healthy baked fish and chips with a side of low-fat yogurt dip.
Ingredients:
  • 750g desiree potatoes, peeled, cut into thick matchsticks
  • Olive oil spray
  • 180g (2/3 cup) low-fat natural yoghurt
  • 20.00 ml chopped fresh chives
  • 20.00 ml salted baby capers, rinsed, finely chopped
  • 1 tsp finely grated lemon rind
  • 40.00 ml chopped fresh continental parsley
  • 4 (about 150g each) firm white fish fillets (such as ling or perch)
  • Mixed salad leaves, to serve
  • Lemon wedges, to serve
Instructions:
  • Preheat your oven to 220°C. Line a large baking tray with non-stick baking paper. Arrange the potatoes in a single layer on the tray. Coat with olive oil spray. Bake for 35-40 minutes, turning once, until golden and crispy.
  • In a small bowl, mix together the yogurt, chives, capers, lemon zest, and 1 tablespoon of parsley.
  • Preheat a large frying pan over high heat and lightly coat with olive oil spray. Cook the fish for 2-3 minutes on each side, or until it flakes easily with a fork in the thickest part.
  • Take the chips out of the oven, sprinkle with the rest of the parsley, and mix well. Plate the fish and chips on serving plates. Serve with the yogurt mixture, mixed salad leaves, and lemon wedges.

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