Lemon Fish with Potato Chips and Apple, Cucumber, Tomato Salad

Lemon Fish with Potato Chips and Apple, Cucumber, Tomato Salad

Ready in 35 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, March 20, 2016.
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Lemon Butter brings this fish to a new level and is a quick and easy way to bring flavour to simple, fresh fish.

Ingredients

POTATO CHIPS

  • 800g potatoes, scrubbed and cut into 1cm-thick chips
  • 2 tablespoons olive oil

APPLE, CUCUMBER, TOMATO SALAD

  • 1/4 cup natural yoghurt
  • 1 tablespoon sweet chilli sauce
  • 1/2 teaspoon mustard (e.g. Dijon, wholegrain)
  • 1/2 teaspoon vinegar (e.g. white wine, red wine, cider)
  • 1 spring onion
  • 1 Lebanese cucumber
  • 1 apple
  • 1 punnet cherry tomatoes
  • 1/2 bag baby spinach leaves

LEMON FISH

  • 2 tablespoons olive oil
  • 600g fish fillets
  • 2 tablespoons butter
  • Zest and juice of 1 lemon

Steps

  1. oven to 220°C. Line an oven tray with baking paper.
  2. Toss potato chips with olive oil on prepared tray. Season with salt and pepper and bake for 25–30 minutes, until cooked through and golden. Turn once during cooking.
  3. In a bowl, mix together yoghurt, sweet chilli sauce, mustard and vinegar. Thinly slice spring onion; dice cucumber and apple 2cm; cut cherry tomatoes in half; roughly chop spinach. Place all in bowl with dressing and toss to coat. Season to taste with salt and pepper.
  4. Pat fish dry, remove any remaining scales or bones and season. Heat olive oil in a fry-pan on medium-high heat. Cook fish, in batches, for 1–2 minutes each side, until cooked. Set aside, covered and keep pan on heat. Add butter, lemon zest and juice and heat until bubbling, about 1 minute.
  5. Pour lemon butter over fish. Divide potato chips between plates and top with a piece of fish. Serve apple, cucumber, tomato salad on the side.

Nutritional Information

Energy 1719 kj
411 kcal
Protein 33.6g
Carbohydrate 35.9g
Fat 14.0g