Sheet-Pan Fish and Chips

Recipe - Price Rite Marketplace Corporate

Prep Time15 Minutes

Servings4

Cook Time35 Minutes

Calories462

Ingredients

2 medium Russet potatoes, cut lengthwise into ½-inch-thick slices, then sliced ½-inch thick

2 Tbs olive oil, divided

1 haddock fillet (about 1¼ pounds), cut crosswise into 2-inch pieces

1/3 cup whole wheat panko breadcrumbs

1/3 cup plain nonfat Greek yogurt

1 Tbs fresh lemon juice plus lemon wedges for serving

1 tsp minced red onion

2 tsp minced gherkin pickles

1 tsp fresh dill plus additional for garnish

1 tsp minced drained and rinsed capers

Directions

1. Preheat oven to 400°. Spray rimmed baking pan with cooking spray. In large bowl, toss potatoes, 1 tablespoon oil, and ¼ teaspoon each salt and pepper; spread in single layer on prepared pan. Bake 20 minutes.

2. Place 12-inch square sheet of foil on work surface; fold edges of foil sheet up to form a rim. Place halibut on foil; brush top and sides with remaining 1 tablespoon oil. Sprinkle halibut with ¼ teaspoon each salt and pepper; press breadcrumbs onto top and sides of halibut.

3. Push potatoes to 1 side of pan; place halibut on opposite side. Bake 15 minutes or until internal temperature of halibut reaches 145° and potatoes are golden brown and crisp.

4. In small bowl, stir yogurt, lemon juice, onion, pickles, dill and capers. Serve fish and chips with yogurt mixture and lemon wedges garnished with dill.

Nutritional Information

28 g Total Fat
5 g Saturated Fat
71 mg Cholesterol
460 mg Sodium
24 g Carbohydrates
2 g Fiber
2 g Sugars
0 g Added Sugars
27 g Protein

15 minutes

Prep Time

35 minutes

Cook Time

Servings

462

Calories

Shop Ingredients

Makes 4 servings

2 medium Russet potatoes, cut lengthwise into ½-inch-thick slices, then sliced ½-inch thick

Russet Potatoes - 5lb Bag, 5 pound

On Sale!

Add Russet Potatoes - 5lb Bag, 5 pound to Favorites.Add Russet Potatoes - 5lb Bag, 5 pound to Favorites.

$1.99 was $2.79$0.40/lb

2 Tbs olive oil, divided

Bowl & Basket Extra Virgin Olive Oil, 25.5 fl oz

Add Bowl & Basket Extra Virgin Olive Oil, 25.5 fl oz to Favorites.Add Bowl & Basket Extra Virgin Olive Oil, 25.5 fl oz to Favorites.

$6.99$0.27/fl oz

1 haddock fillet (about 1¼ pounds), cut crosswise into 2-inch pieces

Not Available

1/3 cup whole wheat panko breadcrumbs

Kikkoman Panko Japanese Style Bread Crumbs, 8 oz

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$1.99$0.25/oz

1/3 cup plain nonfat Greek yogurt

Chobani Nonfat Plain Greek Yogurt, 32 oz

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$5.79$0.18/oz

1 Tbs fresh lemon juice plus lemon wedges for serving

Bagged Lemons, 2 pound

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$7.58 avg/ea$3.79/lb

1 tsp minced red onion

Red Onion

Add Red Onion to Favorites.Add Red Onion to Favorites.

$1.18 avg/ea$1.89/lb

2 tsp minced gherkin pickles

Not Available

1 tsp fresh dill plus additional for garnish

Not Available

1 tsp minced drained and rinsed capers

Cento Nonpareil Capers, 3 fl oz

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$2.69$0.90/fl oz

Nutritional Information

28 g Total Fat
5 g Saturated Fat
71 mg Cholesterol
460 mg Sodium
24 g Carbohydrates
2 g Fiber
2 g Sugars
0 g Added Sugars
27 g Protein

Directions

3. Push potatoes to 1 side of pan; place halibut on opposite side. Bake 15 minutes or until internal temperature of halibut reaches 145° and potatoes are golden brown and crisp.

4. In small bowl, stir yogurt, lemon juice, onion, pickles, dill and capers. Serve fish and chips with yogurt mixture and lemon wedges garnished with dill.