Fish and chips

Serve these tasty fish and chips for a complete midweek meal.

• 5 slices wholegrain bread, crusts removed
• flour, for dusting
• 2 egg whites, lightly beaten
• 4 firm white fish fillets, trimmed with bones removed
• 4 medium potatoes, skin on, cut into wedges
• salt and cracked black pepper
• 1/2 cup (140g) Farmers Union Greek Style Yogurt
• 1 tablespoon chopped dill
• 1 tablespoon chopped flat-leaf parsley
• lemon wedges, to serve

Energy 1540kJ	Fat saturated 2.00g
Fat Total 7.00g	Carbohydrate sugars 7.00g
Carbohydrate Total 37.00g	Dietary Fibre 4.00g
Protein 38.00g	Cholesterol 100.00mg
Sodium 375.63mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 180°C. Place the bread in a food processor and process until finely crumbed. Transfer to a large plate.

2. Step 2

   Place the flour and egg white in separate bowls. Dust the fish, one at a time, in the flour, dip into the egg white, then roll in the breadcrumbs. Place fish on a baking tray lined with non-stick baking paper. Cover and refrigerate until required.

3. Step 3

   Meanwhile place the potato on a baking tray lined with non-stick paper and spray with olive oil spray. Sprinkle with a little salt and pepper. Cook for 15-20 minutes. Toss and return to the oven until golden and cooked through.

4. Step 4

   Combine the yoghurt, dill and parsley and refrigerate until needed.

5. Step 5

   Place the fish on a baking tray lined with non-stick baking paper and place in the oven with the wedges. Bake for 10-15 minutes or until golden and fish flakes easily when tested with a fork in the thickest part. Serve immediately with the yoghurt dip and lemon wedges.

Fish & chips