Name: Fish and oven-roasted chips
Cook time: 55 min
Total time: 55 min
Yield: 6
Ingredients: 5 large_piece potatoes; 1 teaspoon sea salt; 1/2 teaspoon cracked black pepper; vegetable-oil spray; six 4-ounce white fish fillets; 3 tablespoon drained baby capers; 1 1/2 tablespoon finely chopped fresh dill; 1 teaspoon finely grated lemon peel; 1/2 cup lemon juice

Ingredients

5 large_piece potatoes

1 teaspoon sea salt

1/2 teaspoon cracked black pepper

vegetable-oil spray

six 4-ounce white fish fillets

3 tablespoon drained baby capers

1 1/2 tablespoon finely chopped fresh dill

1 teaspoon finely grated lemon peel

1/2 cup lemon juice

Method

1.Preheat oven to 450°F.

2.Halve unpeeled potatoes lengthwise; cut each half into six wedges.

3.Combine potato, in single layer, in large casserole with seas salt and black pepper; coat lightly with oil spray. Roast, uncovered, 45 minutes or until chips are browned lightly and tender.

4.Meanwhile, heat lightly oiled large nonstick skillet; cook fish until browned both sides and cooked as desired.

5.Combine remaining ingredients, drizzle over fish just before serving

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