Fish And Chips With Lemon Yogurt Sauce And Salad - cooking recipe

Ingredients

1/3 lb potatoes, peeled, thinly sliced and patted dry
1/3 lb cod fillet, cut into pieces
None pinch paprika
4 tsp lemon juice
1/2 cup low-fat yogurt
None None lemon zest, to garnish
2 oz curly endive, torn into bite-sized pieces
1/4 None red pepper, cubed
1 oz radish sprouts, rinsed

Preparation

Preheat the oven to 400\u00b0F. Line a baking sheet with parchment paper and arrange the potato slices on two-thirds of it. Season the fish with salt, pepper and paprika and sprinkle with 3 tsp of the lemon juice. Bake the potato slices for about 15 mins, adding the fish after about 5 mins.
Mix the yogurt with the remaining lemon juice, salt and pepper and stir until smooth. Garnish with lemon zest. Place the endive, peppers and sprouts in a salad bowl. Serve with the fish and chips and yogurt sauce.