Ingredients
• 800g chat potatoes, cut into small wedges
• olive oil cooking spray
• 50g reduced-fat spread, melted
• 2 teaspoons finely grated lemon rind
• 2 tablespoons finely chopped fresh flat-leaf parsley leaves
• 8 (800g) flathead fillets (see note)
Tartare sauce
• 1/2 cup light whole-egg mayonnaise
• 2 teaspoons finely chopped pitted kalamata olives
• 2 teaspoons drained capers, finely chopped
• 1/4 red capsicum, finely chopped
• 1 tablespoon finely chopped fresh flat-leaf parsley leaves
Method
1. Preheat oven to 220°C/200°C fan-forced. Lightly grease 2 baking trays. Spread potato over 1 baking tray. Spray with oil. Season with salt and pepper. Toss to coat. Place on top oven rack. Bake, turning occasionally, for 30 minutes or until just tender.
2. Meanwhile make Tartare sauce: Combine mayonnaise, olives, capers, capsicum and parsley in a bowl. Season with pepper. Cover. Set aside.
3. Reduce oven to 180°C/160°C fan-forced. Combine spread, lemon rind and parsley in a bowl. Place fish on remaining baking tray. Brush with spread mixture. Place tray on oven rack under potato. Bake for 8 minutes or until fish is cooked through and potato golden and crisp. Serve with tartare sauce.
