Roast fish & chips with orange raita

baking potato baking potatoes beginners cumin seed cumin seeds fish fish and chips mint natural yogurt orange raita potato roast sweet potato sweet potatoes white fish fillets

N/A

Source

Ingredients

3 medium baking potatoes , scrubbed

2 medium sweet potatoes , scrubbed

2 tbsp chilli oil or olive oil

1 large orange

¼ cucumber , finely chopped

1 small red onion , finely chopped

1 tbsp chopped fresh mint

1 tbsp white wine vinegar

3 tbsp low-fat natural yogurt

4 white fish fillets, each weighing about 175g/6oz

½ tsp cumin seeds

Method

Preheat the oven to 200C/gas 6/fan 180C. Cut each potato and sweet potato lengthways into 6 or 8 wedges – no need to peel. Tip into a roasting pan and drizzle with the oil. Season, toss well, then roast for 40-45 minutes until tender, turning them halfway through.

Peel the orange with a sharp, serrated knife to remove the pith – do this over a bowl to catch the juice, which you'll need later. Cut out the segments, removing any membrane, then chop them. Mix with the cucumber, onion, mint, vinegar and yogurt. Add a little salt and pepper, then set aside, covered.

Brush a baking sheet with oil and put the fish on top. Season, sprinkle with the orange juice and the cumin. Roast above the chips for 12-15 minutes until the chips are cooked. Serve with the orange raita.