Baked Fish & Chips with Creamy Dill Dip

Baked Fish & Chips with Creamy Dill Dip

By: Lee Holmes

Indulge in the ultimate guilt-free feast with baked fish and chips served alongside a luxuriously 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.

Lee Holmes is a nutritionist, yoga and meditation teacher, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blogger and author of the best-selling books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids.

Lee’s food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrient-rich meals is difficult, complicated and time-consuming. From posting recipes, her passion to share her autoimmune disease story and help others has snowballed and the blog has recently taken home the overall prize at the Bupa Health Influencer Awards as well as the best blog in the Healthy Eating category. She also runs a four-week online Heal Your Gut program.