This Recipe Serves 1.

Fish

• 100g fillet of white fleshed fish (e.g. Whiting)
• 1 tsp extra light margarine
• 1 clove garlic, crushed
• ½ lemon, sliced
• pinch of pepper
• 1 tbs. chives chopped

Chips

• 50g sweet potato, cut into chips 
• 100g white potato, cut into chips
• 1½ tbs olive oil
• 1 tsp. dried rosemary
• pinch salt and pepper

1. Preheat oven to 185 degrees.
2. Place chips in a bowl; add oil, rosemary, salt and pepper and toss till oil evenly coats chips.
3. Place chips in baking tray.
4. Mix garlic and margarine together, and set aside.
5. For fish preparation: Cut 40cm width x 60cm length of baking foil and place on a baking tray.
6. Place the fish on top the foil allowing room for foil to be folding inwards.
7. Spread the garlic margarine mix over the fish fillet, ensuring it coats the surface of the fillet well.
8. Assort lemon slices on the fish fillet, ensuring the slices are covering most of the fillet surface.
9. Top with the chives and pinch of pepper.
10. Fold foil in and place in oven for 25 minutes, or until flesh is cooked.
11. After 10 minutes, place baking tray of chips in the oven. Cook for 15-20 minutes, turning once.

This recipe is sure to beat the taste of the greasy fish and chips you can get from the fish and chip shop, with the subtle bonus of half the calories!

Serve your delicious fish and chips with a garden salad, lemon wedge and tartare sauce.