2. Thinly slice 1 spring onion and grate 1/2 tsp lemon zest. Combine with rinsed capers (roughly chop if preferred), juice from 1/2 lemon and 1/3 cup mayonnaise (see notes). Season to taste with salt and pepper.
3. Roughly chop lettuce, slice celery and cucumber. Layer on a serving plate.
4. Heat a frypan with oil/butter over medium-high heat. Add fish fillets and cook for 2-3 minutes on each side or until cooked through (see notes). Slice remaining spring onions and add to pan, season with salt and pepper.
5. Serve fish fillets with sweet potato chips, salad and lemon aioli for dipping. Cut remaining lemon into wedges and serve on the side.
For less prep, you can halve the sweet potatoes and roast cut-side down for 25 minutes or until soft and caramelised.
Use half natural yoghurt and mayonnaise if you prefer.
Add 1-2 tbsp butter along with 1-2 crushed garlic cloves at the end of cooking the fish for a lovely flavour. Crumb the fish if the kids prefer!
No fish option - white fish fillets are replaced with chicken tenderloins. Increase cooking time to 4-5 minutes on each side or until cooked through.
SPRING ONIONS, 1/4 bunch *
CAPERS, 1/2 jar *
BABY COS LETTUCE, 1 *
CELERY, 2 sticks
LEBANESE CUCUMBER, 1
WHITE FISH FILLETS, 2 packets
FROM YOUR PANTRY
oil/butter for cooking, salt, pepper, mayonnaise