Healthy fish & chips with tartare sauce

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Good Food

3 ratings

Recipe by Good Food

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1. Heat 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.
2. Meanwhile, 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.

Making it again

Swap the potatoes for sweet potatoes for a more exotic flavour. Or use turkey or skinless chicken fillets instead of fish if you prefer - simply bake 10 mins extra.

Per serving

373 kcalories, protein 35g, carbohydrate 41g, fat 9 g, saturated fat 1g, fibre 3g, salt 0.96 g

'This sounded quite bland, but we really enjoyed the end result. The fish was tangy, fresh and light and the chips crunchy and filling. A healthy, yet satisfying meal.'

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• Pamela

  09 November 2007

  Pamela rated this recipe

  

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• Hinty

  01 January 2008

  Hinty rated and commented on this recipe

  

  Lovely - the home made tartare sauce tasted fantastic. Easy, healthy, and delicious!

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• Julie

  19 February 2008

  Julie rated and commented on this recipe

  

  Loved this healthy option. Try adding chopped garlic and sprigs of rosemary to the potatoes. Fish was lovely and moist. Timing was spot on. The tartare sauce was easy and much tastier than the 'jar variety'.

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• Lets Eat

  16 October 2008

  Lets Eat commented on this recipe

  Really easy and tastes good. Will definitely make it often

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Ingredients

• 450g potatoes , peeled and cut into chips
• 1 tbsp olive oil , plus a little extra for brushing
• 2 white fish fillets about 140g/5oz each
• grated zest and juice 1 lemon
• small handful of parsley leaves, chopped
• 1 tbsp capers , chopped
• 2 heaped tbsp 0% Greek yogurt
• lemon wedge, to serve

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Difficulty and servings

Serves 2

Preperation and cooking times

Super healthy

Ingredients

• 450g potatoes , peeled and cut into chips
• 1 tbsp olive oil , plus a little extra for brushing
• 2 white fish fillets about 140g/5oz each
• grated zest and juice 1 lemon
• small handful of parsley leaves, chopped
• 1 tbsp capers , chopped
• 2 heaped tbsp 0% Greek yogurt
• lemon wedge, to serve

Per serving

373 kcalories, protein 35g, carbohydrate 41g, fat 9 g, saturated fat 1g, fibre 3g, salt 0.96 g

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