By: Lee Holmes Indulge in the ultimate guilt-free feast with baked fish and chips served alongside a luxuriously creamy dill dip. Servings 2 Prep time Cook time Recipe 1/2 cup Greek yoghurt 1 tbsp fresh dill, finely chopped 2 tbsp dill pickles drained & chopped 1⁄2 tbsp lemon juice 1 tsp lemon zest 1/2 clove garlic, minced Salt & pepper, to taste 1/2 cup breadcrumbs (panko or homemade) 2 tbsp grated parmesan 1/2 tsp cumin 1 tsp mixed dried herbs (thyme, rosemary, oregano) Zest 1 lemon Salt & pepper, to taste 2 x 170g white fish fillets (such as cod or haddock) 2 tbsp Dijon mustard Lemon wedges, to serve Green salad, to serve 2 medium-sized sweet potatoes, washed & cut into wedges 1 tbsp olive oil 1⁄2 tsp garlic powder 1⁄2 tsp paprika Salt & pepper, to taste Preheat oven to 220°C. Line a baking tray with baking paper.
Prepare dip by combining ingredients in a small bowl. Stir well until all ingredients are thoroughly combined. Cover and refrigerate for at least 30 mins to allow the flavours to meld together.
In a shallow dish, mix breadcrumbs, parmesan, cumin, dried herbs, lemon zest, salt and pepper Spread Dijon mustard evenly over each fish fillet. Coat each fillet with the breadcrumb mixture, pressing gently to adhere. Place the coated fillets on the prepared baking sheet.
Prepare wedges. In a medium-sized bowl, toss sweet potato with olive oil, garlic powder, paprika, mixed dried herbs, lemon zest, salt and pepper until evenly coated. Spread them in a single layer o.
