Sheet Pan Fish and Chips - Fresh Dish Post from Price Chopper

Ingredients:

• Nonstick cooking spray

• 2 medium Russet potatoes, cut lengthwise into ½-inch-thick slices, then sliced ½-inch thick

• 2 tbsp olive oil

• 1/2 tsp salt

• ½ tsp ground black pepper

• 1 halibut fillet (about 1¼ pounds), cut crosswise into 2-inch pieces

• 1/3 cup whole wheat panko breadcrumbs

• 1/3 cup plain nonfat Greek yogurt

• 1 tbsp fresh lemon juice plus lemon wedges for serving

• 1 tbsp minced red onion

• 2 tsp minced gherkin pickles

• 1 tsp fresh dill plus additional for garnish

• 1 tsp minced drained and rinsed capers

Directions:

1. Preheat oven to 400°. Spray rimmed baking pan with cooking spray. In large bowl, toss potatoes, 1 tablespoon oil, and ¼ 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 ¼ 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.