|900.00 g||potatoes — medium, peeled|
|45.00 ml||creole spice|
|4.00||fish — fresh fillets|
|1.00||onion — sliced into rings|
|4.00||fresh thyme — sprigs|
|90.00 ml||sunflower oil — or olive oil|
Preheat the oven to 200 °C.
Grease an oven roasting tin with butter or use a large baking sheet.
Slice the potatoes into thin strips and boil in a little salted water until half done. Drain well. (approximately 5 mins).
Season the fish with Cajun spice.
Place the fish in the oven roasting tin. Squeeze the juice of one of the lemons over the fish.
Slice the other lemon and arrange inside underneath each piece of fish.
Arrange a few onion rings underneath and on top of the fish and sprinkle with the thyme. Arrange the half-done potato chips in the tin with the fish, and sprinkle with salt and oil.
Roast for about 20 minutes depending on the thickness of the fish.
Serve immediately with mayonnaise and a green salad.