AuthorMike EgrieCategoryDifficultyIntermediate
Sheet Pan Fish and Chips
Yields4 Servings
Prep Time15 minsCook Time35 minsTotal Time50 mins
 2 medium Russet potatoes, cut lengthwise into ½-inch-thick slices, then sliced ½-inch thick
 2 tbsp olive oil, divided
 1 halibut fillet (about 1¼ pounds), cut crosswise into 2-inch pieces
  cup whole wheat panko breadcrumbs
  cup plain nonfat Greek yogurt
 1 tbsp fresh lemon juice plus lemon wedges for serving
 1 tsp minced red onion
 2 tsp minced gherkin pickles
 1 tsp fresh dill plus additional for garnish
 1 tsp minced drained and rinsed capers
1

Preheat oven to 400°. Spray rimmed baking pan with cooking spray. In large bowl, toss potatoes, 1 tablespoon oil, and ¼ teaspoon each salt and pepper; spread in single layer on prepared pan. Bake 20 minutes.

2

Place 12-inch square sheet of foil on work surface; fold edges of foil sheet up to form a rim. Place halibut on foil; brush top and sides with remaining 1 tablespoon oil. Sprinkle halibut with ¼ teaspoon each salt and pepper; press breadcrumbs onto top and sides of halibut.

3

Push potatoes to 1 side of pan; place halibut on opposite side. Bake 15 minutes or until internal temperature of halibut reaches 145° and potatoes are golden brown and crisp.

4

In small bowl, stir yogurt, lemon juice, onion, pickles, dill and capers. Serve fish and chips with yogurt mixture and lemon wedges garnished with dill.

Ingredients

 2 medium Russet potatoes, cut lengthwise into ½-inch-thick slices, then sliced ½-inch thick
 2 tbsp olive oil, divided
 1 halibut fillet (about 1¼ pounds), cut crosswise into 2-inch pieces
  cup whole wheat panko breadcrumbs
  cup plain nonfat Greek yogurt
 1 tbsp fresh lemon juice plus lemon wedges for serving
 1 tsp minced red onion
 2 tsp minced gherkin pickles
 1 tsp fresh dill plus additional for garnish
 1 tsp minced drained and rinsed capers

Directions

1

Preheat oven to 400°. Spray rimmed baking pan with cooking spray. In large bowl, toss potatoes, 1 tablespoon oil, and ¼ teaspoon each salt and pepper; spread in single layer on prepared pan. Bake 20 minutes.

2

Place 12-inch square sheet of foil on work surface; fold edges of foil sheet up to form a rim. Place halibut on foil; brush top and sides with remaining 1 tablespoon oil. Sprinkle halibut with ¼ teaspoon each salt and pepper; press breadcrumbs onto top and sides of halibut.

3

Push potatoes to 1 side of pan; place halibut on opposite side. Bake 15 minutes or until internal temperature of halibut reaches 145° and potatoes are golden brown and crisp.

4

In small bowl, stir yogurt, lemon juice, onion, pickles, dill and capers. Serve fish and chips with yogurt mixture and lemon wedges garnished with dill.

Sheet Pan Fish and Chips
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