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Categories:Viewed: 29 - Published at: 10 months ago
Ingredients
- 4 potatoes unpeeled, cut into wedges
- 4 ounces dry breadcrumbs
- 1 tablespoon chopped parsley
- 6 ounces fish fillets boneless
- 1/2 cup skim milk
- lemon wedges to serve
- salad greens to serve
Method
- Preheat the oven to 425°F. Line 2 baking sheets with parchment paper. For the chips, place potatoes in a large microwave-safe bowl. Cook in microwave, covered, on high power 3-4 mins, until just tender. Arrange on one baking sheet, spray with oil and season to taste. Bake 10-15 mins, until golden and crisp.
- For the fish, combine the breadcrumbs and parsley in a large bowl. Dip the fish fillets into the milk and coat with crumb mixture, pressing firmly. Place fish on second baking sheet. Spray with oil and season to taste. Bake 10 mins, until light golden and cooked through, flipping halfway through. Serve with chips, lemon wedges and salad greens.
