Name: Fish and roasted chips with citrus salad
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 5 small potatoes (600g); 1 teaspoon sea salt; 1/2 teaspoon cracked black pepper cooking-oil spray; 4 x 120g (4-ounce) firm white fish fillets; 2 tablespoon drained baby capers, rinsed; 1 tablespoon finely chopped fresh dill; 1 teaspoon finely grated lemon rind; 1/3 cup (80ml) lemon juice; 1 medium lemon (140g), cut into wedges; Citrus salad; 1 medium orange (240g); 1 lebanese cucumber (130g), chopped coarsely; 40 gram (1½ ounces) baby spinach leaves; 40 gram (1½ ounces) baby rocket (arugula) leaves; 1 tablespoon white wine vinegar

Ingredients

5 small potatoes (600g)

1 teaspoon sea salt

1/2 teaspoon cracked black pepper cooking-oil spray

4 x 120g (4-ounce) firm white fish fillets

2 tablespoon drained baby capers, rinsed

1 tablespoon finely chopped fresh dill

1 teaspoon finely grated lemon rind

1/3 cup (80ml) lemon juice

1 medium lemon (140g), cut into wedges

Citrus salad

1 medium orange (240g)

1 lebanese cucumber (130g), chopped coarsely

40 gram (1½ ounces) baby spinach leaves

40 gram (1½ ounces) baby rocket (arugula) leaves

1 tablespoon white wine vinegar

Method

1.Preheat oven to 220°C (200°C fan-forced). Oil a large baking dish.

2.Halve unpeeled potatoes lengthways; cut each half into six wedges. Combine potato with salt and pepper in baking dish, spread into a single layer; spray lightly with oil. Roast for 45 minutes or until browned lightly and tender.

3.To make citrus salad; segment orange (see tips) over a medium bowl. Add remaining ingredients; toss gently to combine; season to taste.

4.Season fish; cook in a heated oiled large frying pan, over medium-high heat, for 2 minutes each side or until cooked as desired.

5.Combine capers, dill, rind and juice; drizzle over fish. Serve with roasted chips, citrus salad and lemon wedges.

We used bream fillets in this recipe but you can use other firm white fish, such as whiting or john dory. To segment the orange, use a small sharp knife to cut the top and bottom from the fruit. Cut off the rind including the white pith, following the curve of the fruit. Holding the fruit over a bowl, cut down both sides of the white membrane to release each segment.
Note

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