Sheet Pan Fish and Chips
Servings
4 Servings
Ingredients
- 2 pounds unpeeled purple potatoes or sweet potatoes scrubbed, cut lengthwise into ½ to ⅓inch wedges
- 2 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt divided
- Freshly cracked black pepper
- 1 egg white beaten
- 1 ttablespoon water
- 2 tcups whole wheat panko
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 t½ lb fresh or frozen thawed white fish fillets, cut into fingers
- ½ cup plain 2% Greek yogurt
- 2 ttablespoons Dijon mustard
- 1 tablespoon chopped parsley
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment.
- Place potatoes on a baking sheet and drizzle with oil; season with half the salt and pepper. Toss to coat and spread out in a single layer. Roast for 20 minutes.
- 2. Meanwhile prepare fish.
- Combine egg whites and water in medium bowl. Combine panko, paprika and garlic powder in medium bowl. Dip fish fillets into egg mixture, coating both sides, then into panko mixture.
- Remove baking sheet from oven, toss potatoes and move to one side of the pan.
- 5. Place coated fish skin-side down on the other side of the pan. Drizzle with a teaspoon of oil to help turn golden brown.
- Place baking sheet back in oven and bake another 10-15 minutes until fish is flaky (the smaller you cut the fish the faster it will cook).
- Mix yogurt with mustard and parsley and serve as a dipping sauce alongside fish and chips.
Nutrition
Nutrition Facts
Sheet Pan Fish and Chips
Amount per Serving
Calories
560
% Daily Value*
Fat
11
g
17
%
Cholesterol
85
mg
28
%
Sodium
800
mg
35
%
Carbohydrates
78
g
26
%
Fiber
12
g
50
%
Sugar
4
g
4
%
Protein
41
g
82
%
* Percent Daily Values are based on a 2000 calorie diet.