Fish & Chips Salad

SERVES ONE

Ingredients

100g sweet potato, peeled into ribbons 1/4 tbs Woolworths extra virgin olive oil 130g barramundi fillets, skin on 15g baby spinach leaves 1/4 small red cabbage, finely shredded 1/4 sprig continental parsley, leaves picked, finely chopped 1/4 lemon, cut into wedges

Healthier Tartare Sauce

1/4 cup Greek-style yoghurt 1/4 tsp Dijon mustard 1/2 tbs drained capers, finely chopped 1/4 sprig continental parsley, leaves picked, finely chopped 1/4 lemon, zested, juiced

Method

Preheat oven to 200°C/180°C fan-forced. Line 2 baking trays with baking paper. Place sweet potato, in a single layer, on 1 tray. Season with pepper. Bake for 15 minutes or until golden and crisp.

Meanwhile, to make the healthier tartare sauce, combine all the ingredients in a small bowl. Season with pepper.

Heat oil in a large non-stick frying pan over medium heat. Pat fish skin dry with paper towels. Season all over with pepper. Cook fish, skin-side down, for 3 minutes on each side or until skin is golden and crisp, and fish is cooked through.

Arrange spinach, cabbage and sweet potato in a large bowl. Top with fish and dollop with sauce. Scatter over parsley and serve with lemon wedges.

This can be an anytime meal with less chips and more salad veggies!