Ingredients
Method
1.Preheat oven to 220°C (200°C fan-forced). Oil a large baking dish.
2.Halve unpeeled potatoes lengthways; cut each half into six wedges. Combine potato with salt and pepper in baking dish, spread into a single layer; spray lightly with oil. Roast for 45 minutes or until browned lightly and tender.
3.To make citrus salad; segment orange (see tips) over a medium bowl. Add remaining ingredients; toss gently to combine; season to taste.
4.Season fish; cook in a heated oiled large frying pan, over medium-high heat, for 2 minutes each side or until cooked as desired.
5.Combine capers, dill, rind and juice; drizzle over fish. Serve with roasted chips, citrus salad and lemon wedges.
We used bream fillets in this recipe but you can use other firm white fish, such as whiting or john dory. To segment the orange, use a small sharp knife to cut the top and bottom from the fruit. Cut off the rind including the white pith, following the curve of the fruit. Holding the fruit over a bowl, cut down both sides of the white membrane to release each segment.
Note
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