Ingredients

• 700g sweet potato, peeled
• 1 tsp dried oregano leaves
• 1 tsp paprika
• Olive oil spray
• 180g (2/3 cup) low-fat natural yoghurt
• 1 tbs capers, rinsed, drained
• 1 tsp finely grated lemon rind
• 1 tbs fresh lemon juice
• 2 tbs chopped fresh continental parsley
• 4 (about 150g each) white fish fillets
• Mixed salad leaves, to serve

Description

Fish & Chips With Lemon-yoghurt Dressing Recipe - Preheat Oven To 200°C. Line A Baking Tray With Non-stick Baking Paper. Cut The Sweet Potato Into 1.5cm-thick Batons. Cook In A Steamer Over A Saucepan Of Boiling Water For...

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