Roast fish & chips with orange raita

Roast fish & chips with orange raita

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(2 ratings)

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Cooking time

Prep: 1 hr, 10 mins Including 1 hour roasting

Skill level

Easy

Servings

Serves 4

A healthy treat to keep the whole family satisfied

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
318
protein
36g
carbs
29g
fat
7g
saturates
1g
fibre
3g
sugar
0g
salt
0.36g

Ingredients

  • 3 medium baking potatoes, scrubbed
  • 2 medium sweet potatoes, scrubbed
  • 2 tbsp chilli oil or olive oil
  • 1 large orange
  • ¼ cucumber, finely chopped
  • 1 small red onion, finely chopped
  • 1 tbsp chopped fresh mint
  • 1 tbsp white wine vinegar
  • 3 tbsp low-fat natural yogurt
  • 4 white fish fillets, each weighing about 175g/6oz
  • ½ tsp cumin seeds

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Method

  1. Preheat the oven to 200C/gas 6/fan 180C. Cut each potato and sweet potato lengthways into 6 or 8 wedges – no need to peel. Tip into a roasting pan and drizzle with the oil. Season, toss well, then roast for 40-45 minutes until tender, turning them halfway through.
  2. Peel the orange with a sharp, serrated knife to remove the pith – do this over a bowl to catch the juice, which you'll need later. Cut out the segments, removing any membrane, then chop them. Mix with the cucumber, onion, mint, vinegar and yogurt. Add a little salt and pepper, then set aside, covered.
  3. Brush a baking sheet with oil and put the fish on top. Season, sprinkle with the orange juice and the cumin. Roast above the chips for 12-15 minutes until the chips are cooked. Serve with the orange raita.

Recipe from Good Food magazine, May 2002

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Comments

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Melanie Willoughy's picture
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This is another great recipe for a 5:2 diet fast day - I only use sweet potatoes and I prefer salmon. The orange raita is so refreshing & my friends have really enjoyed the different flavours very much.

sioden's picture

Lovely easy to follow recipe, raita is delicious. We used Vietnamese river cobbler which took less time to cook and it worked very well. Halved the recipe easily, and also can see that it would adapt easily to use lemon and parsley or lime and coriander maybe. Will definitely make this one again!

nicnic87's picture

I generally don't really like the taste of Cumin but what I do like about this is that you've used sweet potatoes to make the chips.

Love sweet potato and the only recipe I've seen similar to this [ http://bit.ly/student-recipes-roasted-fish]had the sweet potato whole as opposed to slices. Matter of preference really but I like the chips thing.

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