450g potatoes, peeled and cut into chips 1 tbsp olive oil 2 white fish fillets Grated zest and juice of 1 lemon Small bunch of parsley leaves, chopped 1 tbsp capers, chopped 2 tbsp fat reduced Greek yogurt
Nutrition (per serve)
Pre heat oven to 180 degrees Celsius.
Toss chips in oil and spread over a baking tray.
Bake the chips for 40 mins until brown and crisp
Put the fish in a shallow dish, brush with oil, salt and pepper and sprinkle with half the lemon juice.
Bake the fish for 10 minutes.
Sprinkle over a little parsley and lemon zest and cook for another 2-5 minutes.
Meanwhile, mix the capers, yogurt, remaining parsley and lemon juice.
To serve, divide the chips between plates, lift the fish onto plates and serve with a spoonful of the yogurt mixture.