Fish and chips are such a classic, especially if you’ve got young kids.
If you have an air fryer, you can cook the sweet potato wedges in there (with a dash of smoked paprika for extra flavour) to save time while you cook the rest. I’m not a fan of complicated cooking, and this all comes together quickly in the oven without needing to keep an eye on multiple pans.
Prep time: 10 mins
Cook time: 30 mins
- 1 sweet potato, cut into 1 cm thick wedges
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika, sea salt and ground black pepper
- 1 lemon, half juiced and half sliced
- 1 teaspoon chopped parsley
- 1 teaspoon chopped oregano
- 250 g white fish fillets
- Preheat oven to 200°C (180°C fan-forced) and line 2 baking trays with baking paper.
- Combine the sweet potato, 2 teaspoons of the olive oil and the smoked paprika in a mixing bowl. Season with salt and mix with your hands to coat the sweet potato evenly with seasoning. Spread the sweet potato fries in a single layer on one of the baking trays.
- Bake for 15 minutes then remove and turn the pieces over with tongs. Return to the oven to cook for another 15 minutes or until golden brown.
- Meanwhile, whisk the lemon juice, remaining olive oil and herbs together in a small bowl.
- Place the fish fillets onto the other baking tray. Drizzle over the lemon and herb mixture and season with salt and pepper.
- Bake the fish for 10–15 minutes or until it is opaque and flakes easily with a fork.
- To serve, place the baked fish on serving plates with a side of sweet potato fries and sliced lemon.
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