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Chip-Crusted Fish Fillets

Source of Recipe

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Chip-Crusted Fish Fillets

Cooking Light - December 2011 - Laraine Perri,
29 reviews rate this recipe 4.3 of 5 stars.
Serves 4 (serving size: 1 fillet and 2 tablespoons ranch dressing)

The tang in the salt and vinegar chips mellows as these fish fillets bake in the oven, creating a crunchy spin on fish and chips. Look to hook-and-line-caught Atlantic or Pacific cod for the most sustainable choice.

Ingredients:
4 (6-ounce) cod fillets (or other firm white fish)
2 teaspoons canola mayonnaise
1 (2-ounce) package salt and vinegar kettle-style potato chips, crushed
1/2 cup light ranch dressing

Preparation:
1. Preheat oven to 400°.

2. Arrange fillets on a parchment-lined baking sheet. Brush 1/2 teaspoon mayonnaise over top of each fillet; sprinkle evenly with salt. Gently press about 2 tablespoons crushed chips evenly on top of each fillet. Cook fish at 400° for 10 minutes or until fish flakes easily when tested with a fork. Serve with ranch dressing.

One fillet equals: Calories 291; Fat 11.3 g (Satfat 1.2 g, Monofat 5.7 g, Polyfat 2.8 g); Protein 31.7 g; Carbohydrate 14.5 g; Fiber 0.8 g; Cholesterol 79 mg; Sodium 477 mg