Ingredients
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
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Steps
- 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.
- 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.
- Mix lemon zest, juice and chilli sauce into remaining FAGE Total Yoghurt and serve alongside the fish and chips.
