Ingredients
4 None potatoes, peeled and cut into wedges
4 None white fish fillets
1/2 cup low fat milk
1 cup dry breadcrumbs
None None Lemon wedges, salad, low fat tartar sauce, to serve
Method
Sources
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dataset
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Gathered
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Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Pin-bone removal and precision plating
Flexible German fillet knife — follow the bone for clean fillets
Single-bevel knife for clean fish slicing — sashimi and sushi prep
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Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Pin-bone removal and precision plating
Flexible German fillet knife — follow the bone for clean fillets
Single-bevel knife for clean fish slicing — sashimi and sushi prep
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Preheat the oven to 400°F. Line two baking pans with parchment paper. Arrange potatoes on one pan. Spray with no stick cooking spray; season to taste. Bake 15 mins. Meanwhile, dip each fish fillet into milk and coat with breadcrumbs, pressing firmly. Place on second pan. Spray with cooking spray; season to taste. Bake fish with chips a further 15-20 mins, until golden and cooked through, turning fish halfway through cooking. Serve with lemon wedges, salad and tartar sauce.