Parmesan Haddock with Oven-Fried Chips

Parmesan Haddock with Oven-Fried Chips Do Not Use Author: Canadian Living Credits: Parmesan Haddock with Oven-Fried Chips Do Not Use

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: January 2003

Ingredients

  • 3 large potatoes (2 lb/1 kg)
  • 2 tablespoons vegetable oil
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
Parmesan haddock:
  • 1 tablespoon Dijon mustard
  • 4 haddock fillets about 1 1/2 lbs
  • 1/3 cup dry breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 787 mg
  • Protein 37 g
  • Calories 441.0
  • Total fat 14 g
  • Cholesterol 78 mg
  • Saturated fat 2 g
  • Total carbohydrate 41 g

%RDI

  • Iron 15.0
  • Fibre 0.0
  • Folate 16.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 14.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 25.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Parmesan Haddock with Oven-Fried Chips

Login