Fish N Chips

Ingredients:

• 2 sweet potatoes cut into wedges

• 2 red skinned potatoes cut into wedges

• 3 1/2 teaspoons salt

• 3 teaspoons curry powder

• 2 teaspoons garlic powder

• 1/4 cup extra virgin olive oil

• 4 filet ocean perch fish cut in quarters, skinned

• 1/2 cup coconut oil

• 2 limes freshly squeezed

• 2 lemons freshly squeezed

• 1 serving yogurt

• 1 cucumber finely chopped

• 2 tablespoons dill finely chopped

Directions

1. Preheat oven to 450℉

2. Prepare 2 sheet pans with parchment paper and place sweet potato and potato wedges on top, not overlapping too much. Add 2 teaspoons of curry powder, 2 teaspoons of salt, the garlic powder and olive oil. Mix well until all pieces are evenly coated and not overlapping too much. Place in oven and bake for 30 minutes.

3. Prepare yogurt in a small bowl. Add cucumber, dill, juice of 1 lemon and set aside.

4. Place filet on towels and dry them well. Evenly sprinkle with remaining salt and curry powder. Prepare a non stick pan on high heat. Add 3 tablespoons of coconut oil and get hot. Add the fish in batches. Cook for 1 ½ minutes per side.

5. Remove from pan and drizzle with juices from a lemon and lime. Serve right away.

Notes & Tips: Feel free to add fresh herbs as garnish; parsley, mint, basil, or cilantro.  I love using the yogurt dipping sauce for the fish and the chips!

The words of this author reflect his/her own opinions and do not necessarily represent the official position of the Orthodox Union.