Potato Chip Fish Fillets
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 229 |
| pro | 22 g |
| total fat | 10 g |
| sat. fat | 1 g |
| carb | 11 g |
| fibre | 1 g |
| chol | 53 mg |
| sodium | 211 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 6 |
| vit A | 14 |
| vit C | 22 |
| folate | 4 |
- Portion size: 4
Ingredients
- 2 tbsp 2tbsplight sour cream
- 2 2cloves garlic, minced
- 1/4 tsp 1/4tspthyme, crumbled
- 1/4 tsp 1/4tsprosemary, crumbled
- 1/4 tsp 1/4tsppepper
- 1/4 tsp 1/4tsppaprika
- 4 4white fish filletwhite fish fillets, (such as tilapia or cod)
- 1 cup 1cuprippled potato chiprippled potato chips
- 2 tbsp 2tbspchopped fresh parsley
Preparation
In small bowl, stir together sour cream, garlic, thyme, rosemary, pepper and paprika; brush over top of each fillet.
In bowl, stir potato chip crumbs with parsley; sprinkle over sour cream mixture, patting to adhere. Bake on foil-lined rimmed baking sheet in 450°F (230°C) oven until topping is golden and fish flakes easily when tested, 10 to 15 minutes.
Additional information :
Tip: Be sure to use rippled — not regular — potato chips to ensure a crispy texture.
Serve with: Snow Peas and Peppers
