Canyon Ranch's Baked Fish & Chips |
|
 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
This is a delicious, healthy recipe that does not sacrifice flavour. Recipe is from the cookbook, Canyon Ranch Cooking: Bringing the Spa Home , by Canyon Ranch & Jeanne Jones. Ingredients:
1 lb russet potato, cut into wedges |
1/2 cup whole wheat flour |
6 tablespoons whole wheat bread crumbs |
1 pinch fresh ground black pepper |
1 egg white, beaten |
1 lb sole or 1 lb cod or 1 lb halibut fillet, cut into 4-ounce portions |
2/3 cup fat-free mayonnaise (optional) |
1 tablespoon sweet pickle relish (optional) |
1 teaspoon fresh lemon juice (optional) |
1 teaspoon minced parsley (optional) |
1 pinch cayenne pepper (optional) |
Directions:
1. Preheat the oven to 450°F Lightly spray a baking sheet with non-stick cooking spray. Arrange the potato wedges on one side, leaving enough room for the fillets, and spray them with the cooking spray. Bake in the preheated oven for 25 minutes, or until golden brown and tender.
2. While the potatoes are baking, combine the flour, bread crumbs, and pepper in a shallow bowl.
3. In another shallow bowl lightly beat the egg white. Dip the fish fillets in the egg white, then coat both sides with the flour mixture. Transfer to the baking sheet, alongside the potatoes, and continue to cook for 10 minutes more, or until the fillets are crisp and browned.
4. Combine all the ingredients for the tartar sauce in a small bowl and mix well. Serve 1 tablespoon on each fish fillet.
|
|