Sheet Pan Fish and Chips

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

⅓ cup whole wheat panko breadcrumbs

⅓ 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

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.

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.

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.

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.

Nutrition Facts

Serving Size 1

Servings 0

Amount Per Serving
Calories 462

% Daily Value *
Total Fat 28g44%

Saturated Fat 5g25%
Cholesterol 71mg24%
Sodium 460mg20%
Total Carbohydrate 24g8%

Dietary Fiber 2g8%

Sugars 2g
Protein 27g54%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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