A fresh and easy take on Fish & Chips, perfect for the warmer weather and midweek dinners.  

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A Good Fish & Chips

Ingredients:

• 4 x 160g fillets Salmon or Ocean Trout, skin off

• 4 medium Sweet Potato

• 4 TB olive oil

• Salt & Pepper

• 2 Lemons to serve 

Herb & caper aioli:

• 1 jar GOOD FAT Aioli*

• 2 TB Capers, chopped

• 2 TB Dill, finely chopped

• Zest 1 Lemon

• Juice ½ Lemon

• Fresh ground Black Pepper

Salad:

• 2 heads Baby Cos, washed, leaves separated

• 1 Lebanese Cucumber

• ½ head Fennel, finely sliced

• 2 tbsp GOOD Oil Mediterranean Dressing or other Mediterranean style dressing

• 2 TB Dill, roughly chopped

Method:

1. Preheat an oven to 190C. and line a baking tray with baking paper.

2. For the herb and caper aioli, combine all the ingredients in a bowl and set aside in the fridge.

3. Cut the sweet potato into wedges, toss with 2 tbsp olive oil, salt & pepper and scatter onto the baking tray. Bake for 15 minutes until golden and cooked.

4. Cut each piece of fish into 3 pieces and season on a plate. Gently toss with the remaining olive oil, some salt and pepper and place onto the second baking tray. Bake for 5 minutes then let rest. 

5. Toss the cos lettuce, cucumber, fennel with the dressing, dill and season lightly. 

6. Serve the roast sweet potato wedges, fish and salad with the herb and caper aioli and lemon.

Serves 4

Recipe courtesy of Undivided Food Co
 

* The highlighted Australian made ingredients are products featured inside our 'Discovery Box'. We love sharing recipes including the products found in your box as it makes it easier for you to enjoy them! You can substitute these with other quality products. The GOOD FAT Aioli in this recipe was featured in our 'Spring 2021' Discovery Box