Fish and chips with lemon-yoghurt dressing
This fish and chips recipe features crispy baked sweet potato wedges alongside perfectly cooked white fish, topped with a refreshing lemon-yogurt dressing. The combination of zesty lemon and creamy yogurt adds a unique twist to this classic dish.
Cook time 25 min
Prep time 15 min
Ingredients:
3 sweet potatos1 tsp dried oregano
1 tsp paprika
1 short spray cooking spray oil
2/3 cup greek yogurt
1 tbsp capers
2 tbsp lemon zest
1 tbsp lemon juice
2 tbsp fresh parsley
1.50 lb white fish
Instructions:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly spray with cooking spray oil.
- Peel (if desired) and cut the sweet potatoes into even, thin wedges or sticks.
- Place the sweet potato pieces in a large bowl and sprinkle with the dried oregano, paprika, and a light spray of cooking spray oil. Toss well to coat evenly.
- Spread the sweet potato pieces in a single layer on the prepared baking sheet.
3. Cook the Sweet Potato Chips:
- Place the baking sheet in the preheated oven and bake for 25-30 minutes, turning once halfway through, until the sweet potatoes are tender and lightly browned.
- In a small bowl, combine the Greek yogurt, capers, lemon zest, lemon juice, and chopped fresh parsley. Mix well until smooth.
- Taste and adjust seasoning if necessary by adding more lemon juice or a pinch of salt.
- Pat the white fish fillets dry with paper towels. Season both sides with a little salt and pepper.
- Spray a nonstick skillet or grill pan lightly with cooking spray oil and heat over medium-high heat.
- Once hot, add the fish fillets and cook for 3-4 minutes on each side, or until the fish is opaque and easily flakes with a fork.
- Divide the sweet potato chips among serving plates.
- Place a portion of the cooked white fish on each plate.
- Drizzle the lemon-yoghurt dressing over the fish or serve it on the side.
7. Garnish (Optional):
- Garnish with additional chopped fresh parsley or lemon wedges, if desired.
Fish and chips with lemon-yoghurt dressing FAQ:
Common choices for white fish in this recipe include cod, haddock, or tilapia. These fish have a mild flavor and flaky texture that work well with the sweet potato chips and dressing.
Store leftover fish and sweet potato chips in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or skillet for best quality, as microwaving may make the fish soggy.
Yes, you can substitute Greek yogurt with sour cream or any dairy-free yogurt if preferred. This will alter the flavor slightly but will still provide a creamy texture.
The fish is done when it is opaque throughout and flakes easily with a fork, which typically takes about 3-4 minutes on each side, depending on thickness.
Yes, you can bake the fish. Preheat the oven to 400°F (200°C) and bake the seasoned fish on a lined baking sheet for about 12-15 minutes, or until fully cooked.
Nutrition per serving
4 ServingsCalories 410kcal
Protein 40g
Carbohydrates 33g
Fiber 6g
Sugar 8g
Fat 12g
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