Fish and oven-roasted chips
Jun 30, 2009 2:00pm- 55 mins cooking
- Serves 6
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Ingredients
Fish and oven-roasted chips
- 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
Fish and oven-roasted chips
- 1Preheat oven to 450°F.
- 2Halve unpeeled potatoes lengthwise; cut each half into six wedges.
- 3Combine 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.
- 4Meanwhile, heat lightly oiled large nonstick skillet; cook fish until browned both sides and cooked as desired.
- 5Combine remaining ingredients, drizzle over fish just before serving