Fish and chips

Preparation Time - 15 minutes
Cooking Time - 30 minutes

Ingredients (serves 4)
• 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) Greek yoghurt
• 1 tablespoon chopped dill
• 1 tablespoon chopped flat-leaf parsley
• lemon wedges, to serve

Method
1. Preheat oven to 180°C. Place the bread in a food processor and process until finely crumbed. Transfer to a large plate.
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. 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. Combine the yoghurt, dill and parsley and refrigerate until needed.
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.