Chef Michael Van de Elzen of The Food Truck with his recipe for paper baked fish and fries.
4 x 100g portions snapper
1 bulb fennel, sliced thinly
1 tsp olive oil
Pepper to taste
4 tsp lite creme fraiche
Quarter tsp lemon juice
Preheat oven to 180ýC.
Place each portion of fish on a square of baking paper.
Top with fennel slices, and sprinkle with olive oil, salt and pepper.
Place in preheated oven and bake for 12 minutes.
Mix creme fraiche and lemon juice together.
Serve fish with lemon crème fraiche and salsa verde.
Half tbsp chopped capers
Half tbsp chopped gherkin
1 Tbsp chopped parsley
1 Tbsp avocado oil
1 Tbsp chopped watercress
1 tsp grated Parmesan
Mix all together in a bowl.
Average per 140g serve
Energy 743 kJs
Total fat 9g
Saturated fat 2.3g
Kumara chips (or potato of your choice)
4 kumara, cut into chunky chips (or potato of your choice)
3 Tbsp olive oil
Pinch white pepper
Preheat oven to 180C.
Line a baking tray with baking paper.
Place kumara chips in a bowl.
Drizzle with olive oil and sprinkle with pepper and salt and mix.
Lay chips out in a single layer on the baking tray.
Bake in preheated oven for 10-12 minutes or until tender and golden.