A perfectly healthy Friday night special meal for two, fish and chips
Prep:5 mins
Serves 2
450g potatoes, peeled and cut into chips1 tbsp olive oil, plus a little extra for brushing2 white fish fillets about 140g/5oz eachgrated zest and juice 1 lemonsmall handful of parsley leaves, chopped1 tbsp capers, chopped2 heaped tbsp 0% Greek yogurtlemon wedge, to serve
STEP 1Heat oven to 200C/fan 180C/gas 6. Toss chips in oil. Spread over a baking sheet in an even layer, bake for 40 mins until browned and crisp. Put the fish in a shallow dish, brush lightly with oil, salt and pepper. Sprinkle with half the lemon juice, bake for 12-15 mins. After 10 mins sprinkle over a little parsley and lemon zest to finish cooking.STEP 2Meanwhile, mix the capers, yogurt, remaining parsley and lemon juice together, set aside and season if you wish. To serve, divide the chips between plates, lift the fish onto the plates and serve with a spoonful of yogurt mix.
