Wasabi Fish & Sweet Potato Chips

Try our fish and chips with a twist. Wasabi coated fish with sweet potato fries and a chilli lemon FAGE Total Yoghurt dip

You know it's posh fish and chips when the recipe includes a chilli lemon yoghurt dip! The creamy dip, using FAGE Total 2%, goes perfectly with the crispy sweet potato fries and crunchy coated fish.

INGREDIENTS
INSTRUCTIONS
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INGREDIENTS

Serves 2
100g FAGE Total 2% Yoghurt
2 medium sweet potatoes, cut into 1cm thick chips
2 tbsp. olive oil
2 sea bass fillets
50g wasabi peas
Zest & juice ½ lemon
2 tbsp. sweet chilli & garlic sauce

45'-60'
Serves 2
INSTRUCTIONS
  1. Heat oven to Gas Mark 6 / 200°C. Toss potatoes with oil in a large bowl and then bake on a lined tray for 35 mins.
  2. Line a second tray with baking paper. Brush fish with 1 tbsp. FAGE Total Yoghurt, scatter peas on a plate and dip the fish in to coat. Bake for 15-18 mins until just firm to the touch.
  3. Mix lemon zest, juice and chilli sauce into remaining FAGE Total Yoghurt and serve alongside the fish and chips.

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