Parmesan Haddock with Oven-Fried Chips
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 441 |
| pro | 37 g |
| total fat | 14 g |
| sat. fat | 2 g |
| carb | 41 g |
| fibre | 3 g |
| chol | 78 mg |
| sodium | 787 mg |
| % RDI: | - |
| calcium | 14 |
| iron | 15 |
| vit A | 4 |
| vit C | 25 |
| folate | 16 |
Ingredients
- 3 large potatoes, (2 lb/1 kg)
- 2 tbsp vegetable oil
- 1 tbsp chopped fresh parsley
- 1/2 tsp salt
- 1/2 tsp pepper
- Parmesan haddock
- 1 tbsp Dijon mustard
- 4 haddock fillets, about 1 1/2 lbs
- 1/3 cup dry breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tbsp finely chopped fresh parsley
- 1 tbsp vegetable oil
- 1/4 tsp salt
- 1/4 tsp pepper
Preparation
Peel potatoes; cut each into 8 wedges and place in large bowl. Add oil, parsley, salt and pepper; toss to coat. Spread on foil-lined rimmed baking sheet. Bake in bottom third of 425°F (220°C) oven until golden and tender, about 30 minutes.
Parmesan Haddock: Meanwhile, brush mustard over 1 side of fish fillets. In shallow dish, combine bread crumbs, Parmesan cheese, parsley, oil, salt and pepper; press mustard side of fish into mixture to coat.
Place on greased rimmed baking sheet. Bake in centre of 425°F (220°C) oven until golden and fish flakes easily when tested, about 15 minutes. Broil fish until tops are golden, about 1 minute. Serve with potato wedges.
Additional information :
Substitution: You can also make the oven-fried chips with sweet potatoes.
Source : Canadian Living Magazine: January 2003
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