Fish And Oven-Roasted Chips

• 5 small potatoes
• 1 tsp sea salt
• 1/2 tsp cracked black pepper
• 4 None firm white fish fillets (4 oz each)
• 2 tbsp drained baby capers, rinsed
• 1 tbsp finely chopped fresh dill
• 1 tsp finely grated lemon peel
• 1/3 cup lemon juice
• 1 medium lemon, cut into wedges
• None None FOR THE CITRUS SALAD
• 1 medium orange, peeled and segmented
• 1 small cucumber, chopped coarsely
• 1 cup baby spinach leaves
• 1 cup baby arugula leaves
• 1 tbsp white wine vinegar

1. Preheat the oven to 425u0b0F. Oil a large baking dish.
2. Halve unpeeled potatoes lengthwise; cut each half into six wedges. Place potato, in single layer, in prepared dish. Season with salt and pepper. Spray lightly with no stick cooking spray. Roast about 45 mins or until lightly browned and tender.
3. Meanwhile, for the citrus salad, combine ingredients in medium bowl.
4. Cook fish in large heated oiled skillet until browned both sides and cooked to desired doneness.
5. Drizzle fish with combined capers, dill, and lemon peel and juice. Serve with chips, citrus salad and lemon wedges.

potatoes, salt, black pepper, white fish, baby capers, dill, lemon peel, lemon juice, lemon, salad, orange, cucumber, baby spinach leaves, baby arugula, white wine vinegar

Taken from recipes-plus.com/api/v2.0/recipes/35610 (may not work)