Oven-Fried Fish and Chips
Chopped Kale Salad
Ingredients
- 2 (10-oz) pkg crinkle-cut sweet potatoes (such as Marketside)
- 2 Tbsp olive oil
- 1 Tbsp jarred minced garlic
- ½ tsp kosher salt, divided
- 2 lb cod fillets
- 2 Tbsp reduced-fat olive oil mayonnaise
- ½ tsp pepper
- 2 cups crushed baked salt-and-vinegar potato chips, divided (such as Kettle Brand)
- ⅓ cup refrigerated avocado Ranch dressing
Instructions
- Preheat oven to 425°F. Toss together potatoes, oil, garlic, and ¼ tsp salt in a large bowl. Spread in a single layer on a foil-lined baking sheet coated with cooking spray.
- Bake 20 minutes or until tender and crisp, turning once.
- Meanwhile, place fish on a large parchment paper-lined baking sheet. Brush with mayonnaise; sprinkle with ¼ tsp salt and pepper. Press 1½ cups chips onto tops of fish.
- Bake 10 minutes or until fish flakes with a fork; sprinkle with ½ cup chips. Serve with dressing.
Side Dish Ingredients
- 1 (9.25-oz) pkg sweet kale-vegetable salad kit (such as Eat Smart)
- 1 (5-oz) pkg baby kale
Side Dish Instructions
- Prepare salad kit according to package directions. Add kale; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
358
|
90
|
448
|
| Fat (g) | 11 | 5 | 16 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 30 | 2 | 32 |
| Carb (g) | 33 | 10 | 43 |
| Fiber (g) | 4 | 2 | 6 |
| Sodium (mg) | 526 | 87 | 613 |
Quick & Healthy Meal Plan
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