Wasabi Fish & Sweet Potato Chips


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

  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.