Name: Fish and oven-roasted chips
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 5 small_piece (600g) potatoes; 1 teaspoon sea salt; 1/2 teaspoon cracked black pepper; cooking-oil spray; 4 x 120g (4 ounces) firm white fish fillets; 2 tablespoon baby capers, rinsed, drained; 1 tablespoon fresh dill, finely chopped; 1 teaspoon lemon rind, finely grated; 1/3 cup (80ml) lemon juice; 1 medium_piece (140g) lemon, cut into wedges; Citrus salad; 1 medium_piece (240g) orange, peeled, segmented; 1 (130g) lebanese cucumber , chopped coarsely; 40 gram (1½ ounces) baby spinach leaves; 40 gram (1½ ounces) baby rocket leaves (arugula); 1 tablespoon white wine vinegar

Ingredients

5 small_piece (600g) potatoes

1 teaspoon sea salt

1/2 teaspoon cracked black pepper

cooking-oil spray

4 x 120g (4 ounces) firm white fish fillets

2 tablespoon baby capers, rinsed, drained

1 tablespoon fresh dill, finely chopped

1 teaspoon lemon rind, finely grated

1/3 cup (80ml) lemon juice

1 medium_piece (140g) lemon, cut into wedges

Citrus salad

1 medium_piece (240g) orange, peeled, segmented

1 (130g) lebanese cucumber , chopped coarsely

40 gram (1½ ounces) baby spinach leaves

40 gram (1½ ounces) baby rocket leaves (arugula)

1 tablespoon white wine vinegar

Method

1.Preheat oven to 220°C (200°C fan forced). Oil large baking dish.

2.Halve unpeeled potatoes lengthways, cut each half into six wedges. Combine potato, in single layer, in dish with salt and pepper, spray lightly with oil. Roast about 45 minutes or until browned lightly and tender.

3.Meanwhile, make citrus salad. Combine ingredients in medium bowl.

4.Cook fish in large heated oiled frying pan until browned both sides and cooked as desired.

5.Drizzle fish with combined capers, dill, rind and juice, serve with chips, citrus salad and lemon wedges.

medium GI We used bream fillets in this recipe but you can use other firm white fish, such as whiting or john dory.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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