Crispy Fish and Chips with Yoghurt Tartare

Preheat oven to 200°C fan-forced. Cut potato and sweet potato into wedges. Place on a lined baking tray and sprinkle with garlic and herb mix. Drizzle with 20ml (1 tablespoon) oil and sprinkle with salt and pepper. Roast for 20 minutes or until potatoes are golden and almost tender. While the chips are cooking, continue with step 2.

Heat a medium frypan over medium heat and add panko breadcrumbs. Toast for 4–5 minutes or until golden in colour. Remove from heat.

Place fish, ½ the aioli, salt and pepper in a bowl and mix to combine. Press fish into toasted panko breadcrumbs and turn to coat. Set aside until the potatoes are ready.

Once potatoes have roasted for 20 minutes, add fish to the tray and drizzle with 10ml (2 teaspoons) oil. Return tray to oven and cook for a further 13–15 minutes or until fish is cooked through. While the fish is cooking, make the yoghurt tartare.

Roughly chop dill. Finely grate lemon zest. Place remaining aioli, dill, lemon zest and yoghurt in a bowl and mix well to combine. Season to taste with salt and pepper.

Cut lettuce into wedges, drizzle with remaining oil and season with salt and pepper. Cut lemon into wedges. Divide chips and fish between plates and serve with yoghurt tartare, lettuce and lemon wedges.