Fish and Courgette Chips with Tartare Sauce
Serves 4
For the chips:
2-3 large courgettes
Sea salt and freshly ground pepper
Pinch of dried chilli flakes
2tbsp olive oil
For the fish:
100g ground almonds
Sea salt and freshly ground pepper
8 flathead or whiting fillets
Olive oil
Lemon or lime wedges, to serve
For the tartare sauce:
1tbsp Greek yoghurt
1tbsp light mayonnaise
1tbsp chopped pickled cucumber
½tbsp capers, rinsed and chopped
1tbsp chopped flat-leaf parsley
Preheat the oven to 200C. Line two baking trays with baking paper. Using a vegetable peeler or one of those super-thin slicers, shave enough thin slices of courgette to cover the baking trays. Sprinkle with the sea salt, pepper and chilli flakes and ‘flick’ over the olive oil. Bake for about 10-12 minutes, or until they turn a really golden brown. Take out of the oven and let them cool on the baking tray until they feel ‘crisp’.
Meanwhile, place the ground almonds on a large plate and season with a pinch of sea salt and pepper. Coat each fish fillet lightly with the ground almonds and set aside.
Heat the olive oil and butter in a non-stick frying pan over medium heat. Add the fish and cook for about 3 minutes, then carefully turn and cook for another 3 minutes. Remove from the pan and place on paper towel. To make the tartare sauce, combine all the ingredients in a small bowl and refrigerate until ready to serve.
Serve the fish with tartare sauce and courgette chips.
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