- Prep Time
- 10 mins
- Total Time
- 35 mins
- Serves
- 4
Ingredients
- 2
- medium sweet potatoes (1 lb/500 g) peeled, sliced into 1/8- to 1/4-in. (3 to 5 mm) thick rounds
- 2 tsp
- canola oil, divided
- 10 mL
- 1/2 tsp
- ground cumin
- 2 mL
- 1 tsp
- salt, divided
- 5 mL
- 4
- wild haddock or wild cod fillets, thawed, patted dry
- cayenne pepper, to taste
- 2
- eggs
- 1/2 pkg
- plain rice crackers, crushed into coarse crumbs
- 50 g
Directions
Step 1
Preheat oven to 425°F (220°C). In a bowl, toss potato slices, 1 tsp (5 mL) oil, the cumin and 1/2 tsp (2 mL) salt to coat. Spread slices in a single layer on a large parchment paper-lined baking sheet. Set aside.
Step 2
Season fish with remaining salt and the cayenne pepper. In a shallow dish, beat eggs and 1 tsp (5 mL) water with a fork. Spread rice cracker crumbs on a large plate. Dip each fillet into egg mixture, then coat in cracker crumbs. Arrange fillets on a baking sheet and drizzle with remaining oil.
Step 3
Bake sweet potatoes 15 to 20 min., turning once halfway through. At the same time, bake fish 8 to 12 min. or just until opaque. (Fish can rest a few min. while sweet potatoes finish baking.) Serve fish and sweet potato chips with lemon wedges and malt vinegar, if desired.
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Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe)
- Calories:
- 280
- Fat:
- 7 g
- Saturated Fat:
- 1 g
- Carbs:
- 27 g
- Fibre:
- 3 g
- Cholesterol:
- 160 mg
- Protein:
- 26 g
- Sodium:
- 940 mg
