400g straight cut oven baked chips
4 x 150g firm white fish fillets, such as ling or blue eye cod
3 slices multigrain sandwich bread, toasted, crusts removed ½ cup mixed herbs, we used chives, basil and parsley
1 lemon, zest and juice
½ cup low fat tartare sauce, to serve
Preheat oven to 230C (210C fan forced). Line 2 baking trays with baking paper. Arrange chips in a single layer on 1 baking tray and place fish fillets on other baking tray.
Break toast into pieces and place into a food processor with lemon zest and herbs pulsing until crumbly. Add the lemon juice and 2 teaspoons rice bran oil and pulse until combined.
Divide breadcrumb mixture evenly between fish fillets, pressing on lightly to stick, spraying them lightly with olive oil. Bake chips for 15 min, at the same time bake fish for 10-12 min or until cooked through.
Serve fish with chips with low fat Tartare Sauce, mixed salad leaves with fat free dressing of your choice. Garnish with lemon wedges.