Prep: 15 minutes
Bake: 35 minutes • Serves: 4
2 medium Russet potatoes, cut lengthwise into 1/2-inch-thick slices, then sliced 1/2-inch thick
2 tablespoons olive oil
1/2 teaspoon salt
1/2teaspoon ground black pepper
1 halibut fillet (about 1-1/4 pounds), cut crosswise into 2-inch pieces
1/3cup whole wheat panko breadcrumbs
1/3cup plain nonfat Greek yogurt
1 tablespoon fresh lemon juice plus lemon wedges for serving
1 tablespoon minced red onion
2 teaspoons minced gherkin pickles
1 teaspoon fresh dill plus additional for garnish
1 teaspoon 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 1/4 teaspoon each salt and pepper; spread in single layer on prepared pan. Bake 20 minutes.
2.Place 12-inch square sheet of aluminum 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 remaining 1/4 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.
Approximate nutritional values per serving:
462 Calories, 28g Fat (5g Saturated), 71mg Cholesterol,
460mg Sodium, 24g Carbohydrates, 2g Fiber, 27g Protein
> Substitute halibut with haddock or cod depending on your preference.