Baked Fish & Chips with Creamy Dill Dip

Ingredients

• 1/2 cup Greek yoghurt
• 1 tbsp fresh dill, finely chopped
• 2 tbsp dill pickles drained & chopped
• ½ 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
• ½ tsp garlic powder
• ½ tsp paprika
• Salt & pepper, to taste

Method

• 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 on the prepared baking sheet.
• Bake the fish for 15-20 mins, or until the coating is golden brown and the fish is cooked through.
• Bake the sweet potato wedges for about 25-30 mins, flipping them halfway through, until they are crispy and golden brown.
• Remove dip from fridge and stir thoroughly.
• Serve baked fish and chips hot, garnished with lemon wedges, alongside dill dipping sauce, sweet potato wedges and green salad.