Baked Fish and Chips


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4 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 430
Caloriesfromfat 27 %
Fat 13.1 g
Satfat 2.3 g
Monofat 4.7 g
Polyfat 5.2 g
Protein 29.1 g
Carbohydrate 49.2 g
Fiber 0.0 g
Cholesterol 63 mg
Iron 0.0 mg
Sodium 661 mg
Calcium 0.0 mg


3/4 pound baking potatoes, very thinly sliced
3/4 pound sweet potatoes, very thinly sliced
Vegetable cooking spray
1 tablespoon olive oil
1 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
3 tablespoons reduced-calorie mayonnaise
1 tablespoon water
3/4 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1 pound flounder fillets
1 cup soft whole wheat breadcrumbs, toasted
1 teaspoon coarsely ground pepper
3/4 teaspoon garlic powder


Place potatoes in a single layer on a large baking sheet coated with cooking spray. Brush evenly with oil. Sprinkle rosemary and next 3 ingredients over potatoes. Bake at 425° for 30 to 35 minutes or until potatoes are lightly browned, turning once.

Combine mayonnaise and next 3 ingredients. Brush both sides of fish fillets with mixture. Combine breadcrumbs, 1 teaspoon pepper, and garlic powder; dredge fish in breadcrumb mixture. Place on a baking sheet coated with cooking spray. Bake at 425° for 25 minutes. Serve fish and potato with Radish Tartar Sauce.


Oxmoor House Cooking Light Collection

January 1996
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