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Categories:Viewed: 58 - Published at: 3 years ago
Ingredients
- 1/3 lb potatoes, peeled, thinly sliced and patted dry
- 1/3 lb cod fillet, cut into pieces
- None pinch paprika
- 4 tsp lemon juice
- 1/2 cup low-fat yogurt
- None None lemon zest, to garnish
- 2 oz curly endive, torn into bite-sized pieces
- 1/4 None red pepper, cubed
- 1 oz radish sprouts, rinsed
Method
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and arrange the potato slices on two-thirds of it. Season the fish with salt, pepper and paprika and sprinkle with 3 tsp of the lemon juice. Bake the potato slices for about 15 mins, adding the fish after about 5 mins.
- Mix the yogurt with the remaining lemon juice, salt and pepper and stir until smooth. Garnish with lemon zest. Place the endive, peppers and sprouts in a salad bowl. Serve with the fish and chips and yogurt sauce.
