Recipe

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
  • 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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