We used Birch & Waite Hollandaise Sauce available in the fridge section of major supermarkets.
750g packet frozen sweet potato chips
2 bunches asparagus, trimmed
200g green beans, trimmed
1 tblsp lemon pepper seasoning
4 x 200g boneless, firm white fish fillets, skin intact
1 cup hollandaise sauce
2 tblsps thinly sliced fresh chives
Cook chips according to packet directions.
2 Meanwhile, cook asparagus and beans in a large saucepan of boiling, salted water for about 2 to 3 minutes, or until just tender. Drain. Cover to keep warm.
3 Sprinkle seasoning over both sides of fish.
4 Heat an oiled, large, non-stick frying pan over a medium to high heat. Add fish, skin-side down. Cook for about 2 to 3 minutes on each side, or until cooked through. Remove.
5 Combine hollandaise and chives in a jug.
6 Serve fish with asparagus, beans and chips. Spoon over hollandaise.