Fish with carrot and potato chips

Fish with carrot and potato chips
  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings
  • Advanced

With a few tweaks to the recipe and a different preparation method, we have made a much healthier version of fish and chips.

Featured in
Main recipes, Fish recipes


  • 4 large (about 600g) carrots, peeled
  • 4 (about 600g) russet burbank potatoes, peeled
  • 2 tablespoons olive oil
  • Salt & freshly ground black pepper
  • 4 (about 150g each) barramundi fish fillets
  • 2 lemons
  • 4 green shallots, trimmed
  • 20g butter, at room temperature
  • 170g (2/3 cup) sour light cream
  • 1 tablespoon drained capers
  • 1 tablespoon chopped fresh dill


  • Step 1
    Preheat oven to 230°C. Line a large shallow roasting pan with non-stick baking paper. Cut carrots and potatoes into 1cm-thick batons. Place in a bowl. Add oil, salt and pepper, and toss well to combine. Spread chips, in a single layer, on lined pan. Bake for 15 minutes, turning once during cooking.
  • Step 2
    Meanwhile: cut four 60cm long pieces of foil. Fold each piece of foil in half crossways, then in half lengthways. Fold in 1.5cm of the 2 shortest sides. Place 1 piece of fish in opening of each foil parcel. Cut 1 lemon in half lengthways and then into thin slices. Juice remaining lemon and reserve 2 teaspoons. Cut green shallots into 5cm lengths and shred. Top each piece of fish with a few lemon slices, a few green shallot shreds and a little butter. Season with pepper. Fold over edge of parcel to enclose fish and place on a large baking tray. Cook in preheated oven for 8-10 minutes or until fish is just cooked and chips are golden on the outside and tender on the inside.
  • Step 3
    Combine sour cream, capers, dill and reserved lemon juice in a bowl.
  • Step 4
    Carefully unfold the parcels and gently slide the fish onto serving plates. Serve immediately with the chips and sour cream mixture.

  • Low carb
  • Low sodium
  • Lower gi


  • 2075 kj


  • 24g

    Fat Total

  • 10g

    Saturated Fat

  • 9g


  • 36g


  • 116mg


  • 252.78mg


  • 12g

    Carbs (sugar)

  • 29g

    Carbs (total)

All nutrition values are per serve


  • Author: Alison Roberts
  • Image credit: John Paul Urizar & Ben Dearnley
  • Publication: Australian Good Taste



Please enter your comment!
Please enter your name here