Fish and Chips (5 PTS) Recipe - Cooking Index
Fish and Chips (5 PTS) Recipe - Cooking Index
| 20 | Baking potatoes | |
| 1 | Vegetable oil | |
| 1 | Vegetable oil | |
| 3/4 | Paprika | |
| 1/3 | Dry bread crumbs | |
| 2 | Dry bread crumbs | |
| 3/4 | Salt | |
| Ground red pepper | ||
| 20 | Fillet of sole |
Preheat oven to 450. Spray 15x10" jelly-roll pan with nonstick cooking
spray.
Cut potatoes into halves, then cut halves itno 3 wdges each: place in
medium bowl. Sprinkle potatoes with 1 tsp. oil and 1/4 tsp. prprika; toss
to coat. Place coated potato wedges in a single layer in one side of the
prepared pan. Bake 15 minutes, until just tender. Remove potatoes from
oven. Leave oven on.
Meanwhile, in shallow bowl or pie plate, combine bread crumbs, salt,
pepper, and the remaining 1/2 tsp. paprika. With firk, stir int he
remaining 1 tbsp. oil, blending until crumbs are evenly moistened. Press
fillets into crumb mixture, one at a time, turning to coat both sides
(fillets will not be completely coated). Place coated fillets in a single
layer in pan with potatoes. Bake 12 minutes, until fish flakes easily
when tested with fork and potatoes are browned and tender.
Selections: 1 1/2 B, 2 P/M, 1FA
Source:
WW Selection Plan
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