So normal fish and chips can get quite boring... and the deep frying, plus starchy potatoes can put you in a fat coma, and this was a really delicious alternative with sweet potatoes and lemon-caper yoghurt dressing, I'm sure it'll be a hit.
For 4 serves: 4 Hoki fillets (or any white fish you like), 700g sweet potato cut into chunky matchsticks, 1 tsp paprika, 1 tsp lemon zest, 2 tsp olive oil, salt and pepper, 1 x 175g natural Greek yoghurt tub, 1 tsp baby capers rinsed, juice of one lemon, chopped parsley
1. Heat some water in a large sauce pan. When it gets to a boil, place the sweet potato and boil for about 5 minutes. Drain, place in a bowl and season with the paprika, lemon zest, salt pepper and olive oil;
2. Heat your oven to 200C. Line a baking tray with baking paper and place the sweet potato in one layer. Bake for about 20 minutes or until golden and slightly crispy;
3. Place the fish in the bowl you used to marinate the potatoes and drizzle some lemon juice and black pepper. Grill them in a skillet until they are cooked to your liking;
4. In a small bowl combine yoghurt, baby capers, lemon juice, parsley. Season to taste.
Serve each fillet with 1/2 of potato chips, drizzled with the yoghurt dressing.
We added some steamed snow peas for extra crunchiness. Perfect!
For 4 serves: 4 Hoki fillets (or any white fish you like), 700g sweet potato cut into chunky matchsticks, 1 tsp paprika, 1 tsp lemon zest, 2 tsp olive oil, salt and pepper, 1 x 175g natural Greek yoghurt tub, 1 tsp baby capers rinsed, juice of one lemon, chopped parsley
1. Heat some water in a large sauce pan. When it gets to a boil, place the sweet potato and boil for about 5 minutes. Drain, place in a bowl and season with the paprika, lemon zest, salt pepper and olive oil;
2. Heat your oven to 200C. Line a baking tray with baking paper and place the sweet potato in one layer. Bake for about 20 minutes or until golden and slightly crispy;
3. Place the fish in the bowl you used to marinate the potatoes and drizzle some lemon juice and black pepper. Grill them in a skillet until they are cooked to your liking;
4. In a small bowl combine yoghurt, baby capers, lemon juice, parsley. Season to taste.
Serve each fillet with 1/2 of potato chips, drizzled with the yoghurt dressing.
We added some steamed snow peas for extra crunchiness. Perfect!
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