½ kgRed Delight potatoes, peeled and cut into 2cm chips
1 cupolive oil
sea salt and fresh ground black pepper
4 x 150gmskinless saddletail or barramundi fillets
garden salad to serve
Praise Deli Style Classic Aioli
lemon wedges to serve
What to Do
Pre heat the oven to 200˚C.
Toss the uncooked chips and olive oil into a bowl. Line a roasting tray with foil and baking paper, place on chips then bake until crisp. Place into bowl and season with sea salt then replace into oven at 50˚C to keep warm.
Clean and pre heat BBQ grill. Cut scores into the fish fillets and season with salt and pepper. Roll the fillets in a little oil on baking tray. Brush the grill with olive oil then place on fillets, skin side up. Cook for 3-4 minutes then flip over and repeat.
Serve fillets with fat chips, garden salad, a side of Praise Deli Style Classic Aioli and lemon wedges.