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Fish with carrot and potato chips
Fish with carrot and potato chips
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Revamped fish and chips: A healthier twist with less fat and more flavor!
Ingredients:
  • 4 large (about 600g) carrots, peeled
  • 4 (about 600g) russet burbank potatoes, peeled
  • 36.40 gm olive oil
  • Salt & freshly ground black pepper
  • 4 (about 150g each) barramundi fish fillets
  • 2 lemons
  • 4 green shallots, trimmed
  • 20g butter, at room temperature
  • 170g (2/3 cup) sour light cream
  • 20.00 ml drained capers
  • 20.00 ml chopped fresh dill
Instructions:
  • Preheat your oven to 230°C. Line a large shallow roasting pan with non-stick baking paper. Cut carrots and potatoes into 1cm-thick batons, then place them in a bowl. Toss with oil, salt, and pepper until well combined. Spread the chips in a single layer on the lined pan. Bake for 15 minutes, flipping once while cooking.
  • Prepare the foil parcels by folding each of the four 60cm pieces of foil in half crossways and then in half lengthways. Fold in 1.5cm of the two shortest sides. Put one piece of fish in each foil parcel opening. Slice the lemon in half lengthways and then thinly slice. Keep 2 teaspoons of lemon juice aside. Cut the green shallots into 5cm lengths and shred them. Top each piece of fish with lemon slices, green shallot shreds, and a small amount of butter. Season with pepper. Fold over the edge of the foil to enclose the fish, and place the parcels on a large baking tray. Bake in a preheated oven for 8-10 minutes, or until the fish is just cooked and the chips are golden on the outside and tender inside.
  • Mix the sour cream, capers, dill, and reserved lemon juice in a bowl.
  • Unwrap the parcels with care and elegantly transfer the fish to the serving plates. Enjoy right away with the chips and sour cream dip.

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