A healthier take on fish and chips from Lisa Faulkner with baked fish coated in breadcrumbs and sweet potato chips.
4 sweet potatoes (400g in total)
2 tbsp olive oil, plus extra for greasing
1 tbsp freshly chopped dill
100g brown bread breadcrumbs (fresh or dried)
Grated rind of ½ lemon
Flour, for dusting
1 egg, beaten
4 x responsibly sourced halibut fillets, weighing about 100g each, skinned
Salt and freshly ground black pepper
For the tartare sauce:
100g low fat Greek yoghurt
25g gherkins, chopped
½ garlic clove, crushed
Grated rind of 1 lemon
Juice of ½ lemon
10g capers, chopped
Small bunch of fresh flat leaf parsley, finely chopped
Serve with a side green salad
1. Preheat oven to 190C/Gas 5.
2. First, make the tartare sauce. Mix all of the ingredients in a bowl, adding salt and pepper to taste (you may not need much salt as the capers are salty). Set aside until needed.
3. Chop the sweet potatoes into chunky chip–sized pieces, leaving the skin on. Place in a large saucepan, cover with water and bring to the boil. Turn the heat down slightly and simmer for 2-3 minutes. Drain and place on one of the baking trays. Coat with the olive oil and season. Bake in the preheated oven for 25-30 minutes, turning occasionally.
4. Meanwhile, prepare the fish. Mix the dill with the breadcrumbs and lemon rind in a shallow bowl. Put the flour and beaten egg in 2 separate shallow bowls. Dust each fillet of fish in the flour, then dip in the beaten egg and then the breadcrumb mix and place on the prepared baking tray. Bake in the preheated oven for 12-15 minutes, depending on the thickness of the fillets.
5. Serve the fish with the chips, tartare sauce and a side salad.
Sat Fat: 1.75g