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Roast fish & chips with orange raita

Roast fish & chips with orange raita

A star rating of 4 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Including 1 hour roasting
  • Easy
  • Serves 4

A healthy treat to keep the whole family satisfied

Nutrition: per serving
low insalt0.36g


  • 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


  • STEP 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.

  • STEP 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.

  • STEP 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

Goes well with


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A star rating of 4 out of 5.2 ratings

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