Baked Fish and Chips

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 430
  • Calories from fat: 27%
  • Fat: 13.1g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 5.2g
  • Protein: 29.1g
  • Carbohydrate: 49.2g
  • Fiber: 0.0g
  • Cholesterol: 63mg
  • Iron: 0.0mg
  • Sodium: 661mg
  • Calcium: 0.0mg

Ingredients

  • 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
  • Radish Tartar Sauce

Preparation

  1. 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.
  2. 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.
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