Quick & Easy

Fish and oven-roasted chips

fish and oven-roasted chips


Citrus salad


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.


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