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Easy Baked Fish & Chips
Easy Baked Fish & Chips

Easy Baked Fish & Chips

25 Review(s)
Healthy Living
Cook Minutes 40 Min
Prep : 25 Min Cook: 15 Min
The name says it all - our Easy Baked Fish & Chips recipe is simple (just 25 minutes of prep!), baked (no need for a fryer!) and oh-so-tasty. Forget about take out - this fish and chips recipe is sure to become a new family fave.
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2 Servings
Servings
Original recipe yields 2 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 large baking potato (380 g), cut into 8 wedges
2 Tbsp. Kraft Calorie-Wise Zesty Italian Dressing
1 pouch (71 g) Shake'N Bake Original Coating Mix, divided
2 cod fillets (1/2 lb./225 g)
2 Tbsp. Miracle Whip Calorie-Wise Spread
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How do I make it ?
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Step 1
Heat oven to 400°F.
Step 2
Toss potatoes with Italian dressing; spread onto bottom of 17x11-1/2x3/4-inch pan sprayed with cooking spray. Bake 15 min. Meanwhile, place 3 Tbsp. coating mix on plate. Spread fish with half the Miracle Whip; press, Miracle Whip-sides down, into coating mix. Repeat to coat other sides of fillets.
Step 3
Turn potatoes. Place around edges of pan; sprinkle with remaining coating mix. Place fish in centre of pan.
Step 4
Bake 15 min. or until fish flakes easily with fork and potatoes are tender.
Kraft Kitchen Tips!
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Substitute
Prepare using haddock or halibut filets.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
370
Calories From Fat
0
% Daily Value
Fat 5 g
Saturated fat 1 g
5 %
Cholesterol 50 mg
Sodium 790 mg
33 %
Carbohydrate 56 g
Fibre 5 g
Sugars 4 g
Protein 26 g
Vitamin A
2 %
Vitamin C
45 %
Calcium
4 %
Iron
20 %
Servings
Makes 2 servings, 1/2 recipe (250 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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