- Portion size 4 servings
- Credits : Canadian Living Magazine: January 2003
Ingredients
Parmesan haddock:
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
- Folate 16.0
- Calcium 14.0
- Vitamin A 4.0
- Vitamin C 25.0
