SERVES 4
PER SERVING
293 CALORIES
3.1G FAT
PREPARATION TIME 10 MINUTES
COOKING TIME 30 MINUTES
4 × 150g thick cod steaks
4 slices granary bread, made into breadcrumbs
8 sweet potatoes (800g total), peeled and cut into thick strips
1 vegetable stock cube
1 egg, beaten
salt and freshly ground black pepper to taste
4 slices fresh lime to garnish
for the caper sauce
4 tablespoons 3% fat Greek yogurt
squeeze of lemon juice
1 tablespoon chopped fresh parsley
1 tablespoon chopped capers
salt and freshly ground black pepper to taste
1 Preheat the oven to 200C, 400F, gas mark 6.
2 Place the breadcrumbs on a baking tray and toast in the oven for 10 minutes.
3 Cook the sweet potatoes in a pan of boiling water with the vegetable stock cube. Drain and place on a non-stick baking tray, then bake near the top of the oven for 20 minutes until golden.
4 Meanwhile place the beaten egg in a shallow dish. Season the fish on both sides. Dip the fish into the egg and then the breadcrumbs and place on a baking tray. Bake in the centre of the oven for 15–20 minutes.
5 Combine all the sauce ingredients in a bowl.
4 Serve the fish and chips with the caper sauce and some green peas, and garnish with the lime slices.
TIP Toasting the breadcrumbs adds extra crunch to the topping