makes 2 SERVINGS

373 calories | 41g carbs | 35g protein | 9g fat (per serving)

INGREDIENTS

• 450g Potatoes, peeled and cut into chips.

• 1 x Tbsp. Olive Oil, plus a little extra for brushing.

• 2 x White Fish Fillets (about 140g each).

• 1 x Lemon, grated zest and juice.

• Small Handful of Parsley, chopped.

• 1 x Tbsp. Capers, chopped.

• 2 x Tbsp. 0% Greek Yoghurt.

• Lemon Wedge, to serve.

• Salt and Pepper, to season.

INSTRUCTION

Heat the oven to 200C (fan 180C, or gas 6). Toss the chips in oil and spread them over a baking sheet in an even layer. Bake for 40 mins until browned and crisp. Put the fish in a shallow dish, brush lightly with oil, salt and pepper. Sprinkle with half the lemon juice and bake for 12-15 mins. After 10 mins sprinkle over a little parsley and lemon zest to finish cooking.

Meanwhile, mix the capers, yogurt, remaining parsley and lemon juice together, set aside and season if you wish. To serve, divide the chips between plates, lift the fish onto the plates and serve with a spoonful of yogurt mix.