- Total time 40 minutes
- Portion size 4 servings
Ingredients
Method
Position racks in centre and lower third of oven; preheat to 450°F. Line 2 baking sheets with parchment paper.
In bowl, whisk together 1 tbsp of the oil, the vinegar, sugar and ¼ tsp of the salt. Add slaw and dill; toss to combine.
Place potatoes on 1 of the prepared pans, cutting any large wedges in half crosswise. Toss with remaining 1 tbsp oil, ½ tsp of the salt and the pepper; spread evenly. Bake in centre of oven, flipping after 15 minutes, until potatoes are tender and edges are starting to brown, about 20 minutes. Transfer to lower third of oven.
Meanwhile, in small bowl, stir together cracker crumbs and butter. Place fish on remaining prepared pan; sprinkle with remaining ¼ tsp salt. Spread mayonnaise over top of fish; top with cracker mixture, pressing gently to adhere.
Bake fish in centre of oven until cooked through, about 5 minutes. Remove potatoes from oven. Broil fish until browned, 1 to 2 minutes.
Divide fish and potatoes among plates; serve with slaw and lemon wedges.
Test Kitchen Tip: Place crackers in a resealable plastic bag; crush with a rolling pin or mallet.
Nutritional facts PER SERVING: about
- Fibre 6 g
- Sodium 880 mg
- Sugars 4 g
- Protein 29 g
- Calories 567
- Total fat 29 g
- Potassium 1,336 mg
- Cholesterol 76 mg
- Saturated fat 7 g
- Total carbohydrate 48 g
%RDI
- Iron 24
- Folate 35
- Calcium 6
- Vitamin A 18
- Vitamin C 108
