Heat oven to 200C/fan 180C/gas 6. Toss chips in oil. Spread 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, bake for 12-15 mins.
After 10 mins sprinkle over a little parsley and lemon zest to finish cooking.
Meanwhile, mix the capers, mayo, 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 mayo mix.
Recipe from Good Food magazine
450g potatoes, peeled and cut into chips*
1 tbsp olive oil, plus a little extra for brushing
2 white fish fillets about 140g/5oz each
grated zest and juice 1 lemon
small handful of parsley leaves, chopped
1 tbsp capers, chopped
2 heaped tbsp light mayo
lemon wedge, to serve
*To keep a degree of variety while not compromising on flavour we do recommend ‘Air Fryers’ and low fat fryers as a way of allowing ourselves the odd guilt free treat.
Very useful for gluten free or restricted diets which can become monotonous at times