- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 25 mins
- Serves
- 4
Ingredients
- 1 pkg
- wild haddock (4 fillets), thawed according to package instructions
- 1/2 cup
- finely crushed sea salt & malt vinegar flavour kettle cooked potato chips
- 125 mL
- 2 tbsp
- finely chopped fresh parsley
- 30 mL
- 2 tbsp
- finely sliced green onion
- 30 mL
- 1/2 tsp
- finely chopped fresh rosemary
- 2 mL
- 1 tsp
- finely grated lemon zest
- 5 mL
- 2 tbsp
- light mayonnaise
- 30 mL
Directions
- Step 1
- Preheat oven to 400°F (200°C). Place haddock on a parchment paper-lined baking sheet and pat dry. Toss crushed chips with parsley, green onion, rosemary and lemon zest and set aside.
- Step 2
- Spread an equal amount of mayonnaise over each piece of fish. Gently press crumb mixture onto the fillets. Bake for 12 min. or until fish flakes when tested with a fork. Serve with steamed vegetables.
Nutritional Facts
- Nutrition Description:
- 1 fillet
- Calories:
- 190
- Fat:
- 7 g
- Carbs:
- 9 g
- Fibre:
- 1 g
- Cholesterol:
- 65 mg
- Protein:
- 22 g
- Sodium:
- 520 mg