Fakeaway Fish & Chips with Herbed Yoghurt Tartare

This homemade version keeps all the classic flavours while swapping battered, deep-fried fish and mayonnaise-based tartare for grilled fish and a creamy low-fat Greek yoghurt tartare. It's a simple way to enjoy your favourite meals with a lighter twist without feeling like you're missing out.

Serves 4
Prep time: 15 minutes
Cook time: 30 minutes

Ingredients

Fish & Chips

• 800g baby potatoes, halved

• 2 tbsp extra virgin olive oil

• 1 tsp smoked paprika

• 1 tsp garlic powder

• Salt and pepper

• 4 white fish fillets (e.g. barramundi, hoki or snapper), about 150g each

• 1 tbsp extra virgin olive oil

• 1 lemon, zest and juice

• 1 tsp dried oregano

• Salt and pepper

• 250g green beans or peas

• Lemon wedges, to serve

Herbed Yoghurt Tartare

• ¾ cup plain low-fat Greek yoghurt

• 1 tbsp capers, finely chopped

• 2 tbsp finely chopped gherkins (cornichons)

• 1 tbsp chopped fresh dill

• 1 tbsp chopped parsley

• 1 tsp Dijon mustard

• 1 tbsp lemon juice

• Salt and pepper

Method

1. Preheat the oven to 220°C (200°C fan-forced).

2. Toss the potatoes with olive oil, smoked paprika, garlic powder, salt and pepper. Spread onto a lined baking tray and roast for 30–35 minutes, turning halfway, until golden and crispy.

3. Meanwhile, combine all of the tartare ingredients in a bowl and refrigerate until ready to serve.

4. Pat the fish dry. Drizzle with olive oil and season with lemon zest, oregano, salt and pepper.

5. Heat a non-stick frying pan over medium-high heat and cook the fish for 3–4 minutes per side (depending on thickness), or until just cooked through. Finish with a squeeze of fresh lemon juice.

6. Steam or microwave the green beans or peas until tender.

7. Divide the crispy potatoes, fish and vegetables between plates. Serve with the herbed yoghurt tartare and lemon wedges.