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Roast fish & chips with orange raita

A healthy treat to keep the whole family satisfied

  • Prep: 1 hrs 10 mins
    Including 1 hour roasting
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 318
  • Carbohydrates 29
  • Saturated Fat 1
  • Sugar 0
  • Protein 36
  • Fat 7
  • Fibre 3
  • Salt 0.36

Nutrition per serving

  • Calories 318
  • Carbohydrates 29
  • Saturated Fat 1
  • Sugar 0
  • Protein 36
  • Fat 7
  • Fibre 3
  • Salt 0.36

Ingredients

  • 3 medium baking potatoes, scrubbed
  • 2 medium sweet potatoes, scrubbed
  • 2 tbsp chilli oil or olive oil
  • 1 large orange
  • ¼ cucumber, finely chopped
  • 1 small red onion, finely chopped
  • 1 tbsp chopped fresh mint
  • 1 tbsp white wine vinegar
  • 3 tbsp low-fat natural yogurt
  • 4 white fish fillets, each weighing about 175g/6oz
  • ½ tsp cumin seeds

Method

  1. Preheat the oven to 200C/gas 6/fan 180C. Cut each potato and sweet potato lengthways into 6 or 8 wedges – no need to peel. Tip into a roasting pan and drizzle with the oil. Season, toss well, then roast for 40-45 minutes until tender, turning them halfway through.

  2. Peel the orange with a sharp, serrated knife to remove the pith – do this over a bowl to catch the juice, which you'll need later. Cut out the segments, removing any membrane, then chop them. Mix with the cucumber, onion, mint, vinegar and yogurt. Add a little salt and pepper, then set aside, covered.

  3. Brush a baking sheet with oil and put the fish on top. Season, sprinkle with the orange juice and the cumin. Roast above the chips for 12-15 minutes until the chips are cooked. Serve with the orange raita.

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