Fish and chips with lemon-yoghurt dressing

1. Preheat and Prepare:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly spray with cooking spray oil.

2. Prepare the Sweet Potato Chips:
- 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.

4. Prepare the Lemon-Yoghurt Dressing:
- 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.

5. Cook the White Fish:
- 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.

6. Serve:
- 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.